This sun-dried tomato white bean pasta with chicken and spinach recipe is dairy free, light and delicious.| Caitlin Houston, special to the Record-Journal

Sun-dried tomato white bean pasta with chicken and spinach

Sun-dried tomato white bean pasta with chicken and spinach

Sun-dried tomato white bean pasta with chicken and spinach

My sun-dried tomato white bean pasta with chicken and spinach recipe is dairy free, light and delicious. I’m always looking for new dinner ideas ever since I started following a dairy free diet.

I Love White Beans and Spinach

If you check out my recipes on Caitlin Houston Blog you will see a lot featuring white beans and spinach. They are a favorite combination not just because they pair well together, but they also have a lot of nutritional value. Spinach is rich in vitamins A, C, K and is loaded with iron and magnesium. White beans, on the other hand, are packed with fiber and protein, helping to keep you fuller longer.

The sun-dried tomatoes add a bit of meatiness to the dish, as well as a sweetness. I love fresh sun-dried tomatoes from our local produce center, but you can use jarred sun-dried tomatoes in oil too.

Sun-dried Tomato White Bean Pasta with Chicken and Spinach Recipe

Over the last few months I have perfected a marinade recipe that is our go-to for chicken and shrimp. It is easy and so delicious. The chicken in this pasta dish is marinated for at least 30 minutes and then grilled for 9-10 minutes on each side. If you marinate the chicken for longer it will be even more juicy and tasty.

Note: This recipe can be made vegan by omitting the chicken. You can also add nutritional yeast to the vegetables for a nutty, cheesy taste.

INGREDIENTS

Chicken Marinade

1 lb boneless skinless chicken breast (3-4 chicken breasts)

1/2 cup soy sauce sub: coconut aminos

2 tbsp minced garlic

1/2 cup extra virgin olive oil

1 tbsp salt + pepper

Sauteed Vegetables + Pasta

2 tbsp extra virgin olive oil

1 tbsp minced garlic

1/2 cup chopped sun-dried tomatoes fresh or drained from olive oil

1-2 bags baby spinach leaves

1 can white beans drained and rinsed

1 tsp garlic salt

1 tsp onion salt

salt + pepper to taste

1 box pasta your favorite noodle

INSTRUCTIONS

Grilled Chicken

Whisk the marinade ingredients together in a large bowl or large Ziploc bag. Add the chicken. Allow chicken to marinate for at least 30 minutes in the refrigerator.

Grill chicken for 9-10 minutes on each side or until the final safe internal temperature of 165°.

Allow chicken to cool slightly before cutting into bite sized pieces. Cover and reserve for main dish.

Sauteed Vegetables + Pasta

Heat olive oil and garlic in a Dutch oven or large sauté pan over medium heat.

Add sun-dried tomatoes, spinach, and white beans. Season with salt, pepper, garlic and onion salt. Cook over medium-low heat for 15 minutes or until beans are soft.

Cook pasta separately according to directions.

Drain pasta and add to vegetables. Add chicken. Drizzle with olive oil and stir to combine. Season with salt and pepper.

NOTES

If you are craving the taste of cheese, sprinkle a little nutritional yeast on the vegetables before adding the pasta. 

Caitlin Houston is a Wallingford blogger and mom of three who loves sharing all of her favorites on the Caitlin Houston Blog. Learn about fun activities at home, family friendly travels, easy recipes and more.



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