Tuscan Chicken Pasta

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   Cook pasta or quinoa according to the package instructions. While boiling, season the chicken on each side with a pinch of salt and pepper, and sear in a skillet over medium-high heat for 3-4 minutes a side. Remove from the skillet and set aside. Add the oil, garlic, rosemary, beans, red pepper and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Slice the chicken and drain the pasta/quinoa; toss them with the bean mixture. Spoon into 2 bowls and top each with 1 tbsp of Parmersan.

* Per serving · 4 servings · Values may vary.

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