This gluten free pasta bowl packs a powerful protein punch with added chicken, spinach, and sun-dried tomatoes. All of that for under 20 minutes!
Cook Banza pasta according to package directions.
While the pasta is cooking, drizzle olive oil and saute sun dried tomatoes and garlic in a large skillet over medium heat. Saute until fragrant, about 3 minutes.
Slowly add in chicken broth, half and half, and season with salt and pepper. Then add cooked pasta. Cover and cook on medium heat for about 4 minutes.
Remove cover and mix in shredded chicken and spinach leaves, cooking an additional 3-5 minutes until spinach is wilted.
Sprinkle with your parmesan cheese and eat it up!