Tuscan Chicken Bake

This TUSCAN CHICKEN BAKE was inspired by @_littlemissfoodie’s tuscan pasta recipe... minus the mushrooms, add @caulipower cauliflower chicken cutlet and a hint of marinara. 🍝 I love red sauce and pasta because it’s so low in fat and an all around healthy option. I use my fitness pal and try really hard to say balanced and healthy. I used green lentil pasta to make it gluten free, and for the extra protein.

Ingredients:

1 cup Tolerant Foods gluten free chickpea pasta

1/3 cup sundried tomatoes

1/2 cup @raoshomemade marinara

1/3 package of @caulipower breaded chicken

12 cup fresh @organicgirl spinach

1/4 cup Parmesan cheese

Red pepper flakes

Directions:

1. Boil the pasta as per directions on your pasta of choice.

2. Air fry the @caulipower chicken cutlets for approx 7 minutes. They’ll bake more in the oven but I wanted them really crispy.

3. In an iron skillet add the pasta, fresh spinach, tomatoes, marinara sauce and chicken. Top with Parmesan and red pepper flakes, and bake on 400 for 15-20 minutes.