Chicken Florentine Pasta with Mushrooms, Grape Tomatoes & Spinach

Directions

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8–10 minutes. Drain and set aside.
2. Wash and dry the spinach; rinse the tomatoes and mushrooms. Halve the tomatoes and quarter the mushrooms. Peel and mince the garlic.
3. Warm a skillet over medium-high heat.
4. Cut the chicken into bite-sized pieces and season with salt and pepper.
5. Coat the bottom of the skillet with virgin coconut oil. Add the chicken and cook until browned and cooked through, about 1–2 minutes per side. Transfer to a plate and set aside.
6. If needed, add a little more oil to the skillet and lower the heat to medium. Add the garlic and cook until fragrant, 15–30 seconds. Add the mushrooms and season with salt and pepper; cook until tender, about 3–4 minutes.
7. Grate or shave about 1/8 cup of Parmesan.
8. Pour in the broth and simmer until reduced by about half. Remove the pan from heat.
9. Return the chicken to the skillet with the tomatoes, spinach, and cooked pasta. Toss everything until combined and the spinach is wilted.
10. Serve the pasta on plates and sprinkle with Parmesan before serving.