brainfoodie

Ingredients:

• Spinach (1 bunch)

• Penne Pasta (2 cups)

• Tomato Paste (2 tbsp)

• Parmesan Cheese (4 tbsp)

• Chicken Breast Fillet (1 lb)

• Extra Virgin Olive Oil (2 tbsp)

Ingredients:

• Oat Cream (1 cup)

• Turmeric (1 tsp)

• Pepper (1 tsp)

• Oregano (1 tsp)

Instructions:

• Cook the chicken in the extra virgin olive on the stove’s High heat setting for 5 minutes.

• Cover the pan and let it simmer on the stove’s Low heat setting for 10 minutes.

Instructions:

• Cut the spinach and cook in the extra virgin olive on the stove’s High heat setting for 3 minutes.

Instructions:

• Pour the oat cream, tomato sauce, oregano, pepper, and turmeric.

• Add parmesan cheese (1 tbsp).

• Heat the pink sauce on the stove’s High heat setting for 3 minutes while stirring.

  • Remove sauce when it starts bubbling.

Instructions:

• Combine the pink sauce with the chicken and spinach.

Instructions:

• Pour pasta into water (6 cups) and salt (1 tbsp).

• Boil the pasta for 11 minutes.

• Strain the pasta and drizzle olive oil with a pinch of salt.

Instructions:

• Mix the pink sauce, chicken and spinach with the cooked pasta.

Instructions:

• Serve the pink sauce chicken pasta with a sprinkle of parmesan cheese.

Pasta Rosa completed!

Ready to be served – garnish with green olives and drizzle extra virgin olive oil. Store extra portions in the fridge for 2 days.