Easy chicken and sundried tomato pasta

I love pasta dishes, they are delicious, quick and always make a great presentation. When I went "gluten free" I was afraid this was the thing I would miss most but fortunately I found Tinkyada Brown Rice Pasta..it's AMAZING, the texture holds up and you really can't tell the difference so I use it all the time! You can find it right at Stop and Shop in their health food section.

 For this recipe you will need


3 organic chicken breasts
package of sundried tomatoes (not in oil)
bag of spinach
Tinkyada brown rice pasta
Classico pesto sauce
EV olive oil
Garlic powder/salt/pepper
 


This is going to sound strange but it makes the most delicious tender chicken...put the chicken into about an  inch of salted water, cover them leaving room for the steam to vent and simmer over medium heat, flipping once, until the water is almost evaporated.

Meanwhile start your pasta in a separate pot...add salt and olive oil to the boiling water for better taste.

Take the cover off and let the chicken cook until all the water is completely evaporated. Slice the chicken in the pan and let them start to blacken. Add a generous amount of garlic powder, salt and pepper and then add about a tablespoon of olive oil (make sure ALL the water has evaporated or the oil will splatter) ..don't over- cook them! Remove the chicken, cover with foil and set aside. In the same pan add your spinach and sundried tomatoes with a drizzle of oil and let them cook down until the spinach is wilted. Drain your pasta and add the Classico Basil Pesto, then add the spinach mixture and chicken. Top with some parm and enjoy!!