Gluten Free/Dairy Free Tuscan chicken (you can use shrimp as well)
You will need:
• Small container of organic tomatoes cut in half (or asparagus chopped or both if you want extra veggies)
• 1 lb. of ABF chicken -cut into Cubes
• Baby organic spinach
• Quinoa flour
• Quinoa and brown rice pasta ( shorter noddles are best for this recipe but you can choose whichever GF noodle you prefer)
• Steak seasoning ( Montreal steak seasoning by McCormink and Aldi’s has the same thing just labeled Steak seasoning)
• Grape seed oil
Start we a large skillet coated with grape seed oil on medium heat. Put cubbed chicken in a large bowl with quinoa flour (no more than a quarter cup) toss chicken in the bowl to make sure each piece is lightly covered with flour. Knock off any excess flour and start placing chicken in the skillet. Season chicken lightly with steak seasoning (to taste- not too much) . Once chicken starts to get golden brown-starting flipping them. Add your chopped cherry tomatoes/asparagus and 3-4 handfuls of baby spinach. Toss all the ingredients together in the skillet at medium low heat.
Add your cooked GF pasta of choice, mix together and enjoy!!