Tri-color pasta is one of my favorite pastas…or should I say was before I found out it has milk ingredients in it. I started making this delicious meal and was super excited about it….until I started to wonder about the dairy ingredients in the noodles. Sure enough the box said those two dreaded words: “contains milk”…damn! I’m still a newbie when it comes to cooking dairy free so each day is a learning experience. Today I was learning I was not going to be able to eat my delicious dinner. Well, the meal was almost complete so someone might as well enjoy this yummy dinner. So, I added Parmesan cheese to please my husband and it was still a healthy, tasty meal. He was completely happy eating my wonderful pasta and I went on to cook a second dairy free meal for myself. Luckily, I have since found a tri-colored veggie pasta that is really delicious so all is right in the world again 🙂
2 cups uncooked tri-colored pasta
2 chicken breasts, cooked
1/2 teaspoon red pepper flakes
3 tablespoons Parmesan cheese
1/2 zucchini, sliced
2 cups spinach
1 tablespoon olive oil
2 teaspoons minced garlic
salt and pepper to taste
1. Cook pasta according to directions on box. While pasta is cooking, add red pepper flakes.
2. In a medium skillet, heat olive oil and minced garlic for 1 minute. Add spinach and toss and coat in the oil. Cook until wilted, about 3-5 minutes. Remove from heat and set aside in a small bowl.
3. Add chicken and zucchini to skillet, sprinkle with salt and pepper and cook for 5-8 minutes.
4. Add pasta, spinach, and cheese to skillet and mix together. Heat in skillet for about 2 minutes.
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