For those of us who can't eat pasta this quinoa with spinach and chicken is a healthier and satisfying alternative to fill that need for carbs!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons olive oil and red pepper flakes in large saucepan over medium heat. Add shallot and garlic. Cook until soft, about 3 minutes.

  • Mix parsley, garlic powder, black pepper, and cayenne pepper together in a small bowl; set aside.

  • Bring a large pot of water to a boil for the pasta.

  • Meanwhile, place chicken into the saucepan and sprinkle spice mixture on top. Cook and stir until chicken is still slightly pink, 5 to 7 minutes. Add lemon juice, capers, and Dijon mustard. Cook, stirring frequently, for 2 minutes.

  • Add quinoa pasta and remaining 1 tablespoon olive oil to the boiling water. Return to a boil and cook, stirring frequently, until tender yet firm to the bite, 10 to 15 minutes.

  • Add artichoke hearts to the chicken mixture and cook for 3 minutes. Fold in spinach and heat until wilted.

  • Drain pasta and immediately stir into the chicken mixture; saute for 2 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of artichoke brine. The actual amount consumed will vary.

Nutrition Facts

366 calories; 12.8 g total fat; 32 mg cholesterol; 719 mg sodium. 46.5 g carbohydrates; 18 g protein; Full Nutrition