Cook pasta in unsalted boiling water according to package directions. Gently heat the pasta sauce.
Heat olive oil in sauté pan over medium-high heat. Add chicken breast pieces and cook until browned. Sprinkle in fresh ground black pepper, finely minced garlic and herbs and cook a few minutes more until chicken is nicely coated and cooked thoroughly, a meat thermometer inserted into the thickest piece should read 165°F (74°C). Transfer to a plate and cover to keep warm.
Wash spinach and shake dry. Add to same skillet used to cook the chicken -- cover and cook 2 minutes or until tender. The water that clings to the leaves is sufficient to wilt the spinach.
Toss hot pasta with the heated Marinara sauce and divide among 4 individual plates. Top each with wilted spinach and the garlicky herb chicken and serve.
- Serves: 4
- Prep Time:
- Cook Time:
- 4 boneless, skinless chicken breast(s)
- 10 oz (285 g) whole wheat spaghettini
- 2 cups (500 mL) Marinara pasta sauce
- 2 tbsp (30 mL) extra virgin olive oil
- 1 tsp (5 mL) black pepper, freshly ground
- 6 cloves garlic, minced
- 1 tsp (5 mL) basil, fresh
- 1 tsp (5 mL) thyme, dried
- 8 oz (230 g) spinach
Do not add salt to the water used to cook pasta, rice etc. to cut back on your salt intake. Most ready-to-serve pasta sauces are seasoned and contain a lot of salt and you won’t notice the difference.
You can further reduce salt in recipes by using fresh herbs. Dried herbs are stronger than fresh. A useful formula is 1 Tablespoon fresh herbs = 1 teaspoon dried.