- 1 lbs Chicken breast, boneless skinless
- 5 cups Spinach, chopped
- 3-4 Garlic cloves, chopped
- 3 tbsp Olive oil
- 8 ounces Organic Pappardelle pasta, gluten-free or whole-wheat
- Per taste Salt
- Per taste Pepper
- 1/4 tbsp Paprika
- 1/2 tbsp Oregano
- 1-2 Bay leaf
- Cast Iron Skillet
- Garlic press
Take a boiling pot and add about 400ml water in it. Add little salt (about 1/2 tbsp) and 1 bay leaf. Let the water come to a boil on medium heat.
Once water starts boiling, add organic pappardelle pasta (replace with any other kind of pasta of your liking) in it and let it cook for 10-15 mins or as per instructions. Make sure the pasta is cooked and soft.
Strain the water and let it sit in a separate bowl.
Take boneless skinless chicken breast and add season with olive oil, salt, pepper, paprika, and oregano.
Grill the seasoned chicken breast on a cast iron skillet for 3 mins each side on medium-high heat. Make sure there is a brown crust on the outside.
Let it sit on side in a separate bowl.
Take the same cast iron skillet that we made chicken in, and add some olive oil.
Once olive oil is heated (make sure the heat is medium), add minced garlic and stir fry for a couple of mins until they turn brown-ish.
Turn the heat to low and add spinach and cook covered for 2-3 mins until spinach is all cooked.
Once everything is cooked, assemble it all together to make a pasta bowl.
Add pasta and spinach in a bowl and mix it well.
Take chicken breast and slice it across the fibers into small pieces or whichever way you like.
Top the pasta with the sliced chicken breast and enjoy.