Rotini with Chicken, Spinach & Mushrooms

When dinner is a vibe…

… nothing but the very best pasta will do. I first heard on Instagram about 3 Farm Daughters (founded by three sisters Annie, Mollie, and Grace). Their pasta, made with only two ingredients: wheat flour and semolina, is hearty and delicious and high in fiber. Each pasta has a wonderful texture, ideal for soaking up any sauces you pair with them, and they are both non-GMO and kosher.

We first created this simple yet filling pasta dish featuring a creamy sauce (using heavy cream that was dairy and soy-free), but for this dish, I wanted to make sure the pasta had its chance to shine. So we simply reserved a cup of pasta water and mixed it with some of our shredded manchego to create more of a broth versus a sauce.

Gorgeous Plat du jour (soup plates) I found at Sur la Table

Rotini with Chicken, Spinach & Mushrooms

Ingredients —

• ½ bag frozen spinach (or) 1 tub fresh spinach
• 1 box 3 Farm Daughters Rotini
• 1 cup grated Manchego
• 1 container mushrooms, ‘washed’ and chopped
• 2 cups grilled chicken, diced
• 2 cloves garlic, minced

Directions —

In a large pot, bring salted water to a boil. Add EVOO. Cook pasta according to instructions (11-13 minutes). Once pasta is halfway through cooking, in a separate pot, drizzle olive oil and add minced garlic. Remember to stir occasionally so it doesn’t burn. Add spinach, mushrooms, and grilled chicken. Continue to stir.

Reserve 1 cup of pasta water. Once the pasta has finished cooking, pour 1 cup of pasta water into the chicken/veggie mixture and ½ cup of Manchego. Add drained pasta and mix thoroughly. Dish up and garnish with remaining Manchego.