This recipe easily doubles as a vegetarian dish. If you'd like to make it a vegan recipe, I suggest adding a tablespoon of nutritional yeast in place of the parmesan (or, simply use whey/dairy-free cheese).
Serves 4
Ingredients:
- 8 oz chicken, cut into ½ in. cubes (optional)
- 1 can lower-sodium diced tomatoes
- 3 cloves garlic
- 3 fresh basil leaves
- 3 c spinach
- 1 tsp oregano
- ½ white onion
- 2 tsp red wine vinegar
- ¼ c parmesan
Directions:
1: In a large pot, cook pasta until al dente. Drain and set aside.
2: In a food processor, add diced tomatoes, 2 cloves garlic, the basil leaves, oregano, white onion and red wine vinegar. Pulse until desired consistency.
3: Place chicken and about half a cup of water in frying pan. Cook over medium-high heat until cooked through, 2-3 minutes. Set aside.
4: Rinse pan. Put the spinach and 1 clove of the garlic in the pan, along with about a ¼ c of water. Saute until wilted, 3-4 minutes.
5: Add together the chicken, spinach, and tomato sauce mixture in the pan, and cook over medium heat 5-6 minutes, stirring occasionally. Add parmesan, and cook until melted and mixed into the sauce.
6: If desired, toss mixture with al dente pasta (I like to keep mine separate). Serve immediately.
