Spinach and Artichoke Spaghetti 

On my way to work Monday morning, I unfortunately go into my first car accident. What a great way to start the week, I know. I was in such shock that I didn’t even realize that I messed up my ankle pretty bad. However, the one thing that makes everything better is comfort food. With that said, I left work with a plan of making a great dinner.

Since I was injured, there was a zero percent chance I was heading to the grocery store. The good news was that I always keep pasta in the kitchen. Being a strong believer in fresh and healthy food, I refuse to use bottled sauces for pasta. Everything tends to taste better when you add your own flair anyway!

I was also craving chips and dip, because of the whole needing comfort food situation. Why not mix these two ideas together?!

Check Below for the Recipe:


  • 1/2 lb fresh chicken breast tenders
  • 1/2 cup baby heirloom tomatoes (halved)
  • one clove garlic
  • 1/2 can artichoke hearts
  • 2 cups fresh spinach
  • 1/4 cup chopped white onion
  • 2 tbsp. marsala cooking wine
  • 2 tbsp. coconut oil
  • 1 cup almond milk
  • 1/8 cup crumbled goat cheese
  • 1/2 box brown rice spaghetti
  • 2 tsp. oregano
  • ground pepper
  • Himalayan sea salt


  1. Add coconut oil and garlic to a skillet over medium high heat.
  2. Cut chicken breast tenders into bite size pieces and toss them in.
  3. Sprinkle desired amount of salt, pepper, and oregano over skillet.
  4. With regular spaghetti, you can usually cook it directly in the skillet. However, gluten free pasta requires a bit of extra TLC. Fill your pot with water and leave about two inches of space.
  5. Allow water to come to a boil and add salt and spaghetti.
  6. Make sure spaghetti is completely cooked through and then use a strainer to separate. Gluten free pasta tends to have a thick milky substance due to the different types of flours and starches used to create the right consistency, so run water over the spaghetti to get rid of this.
  7. Put back into the pot and cover to keep the spaghetti warm.
  8. Lets get back to the skillet. Add spinach, artichokes, tomatoes, and onion when the chicken is starting to brown.
  9. To help this all cook together perfectly, pour the marsala wine and almond milk into the skillet as well. Milk and wine? Trust me, its like an alfredo sauce with a kick of the good stuff. Also referred to as: absolute heaven.
  10. Allow this all to simmer together and once everything is nicely combined, add the goat cheese. Parmesan is so original, kick it up a notch by adding something more unexpected like a goat or other creamy cheese.

Finally! Time to scoop out some spaghetti, the perfect amount of protein and veggies, and of course top with your newly discovered delicious sauce.

I paired my flavorful pasta with my absoulute favorite wine- Eppa. It is actually a bottled sangria, and believe it or not, is wonderful in both the red and white. Eppa is made of a variety of superfruit juices and organic grapes- aka super yummy, super healthy, and super sign me up!


I tend to use brown rice spaghetti since I try my best to stay away from gluten. My stomach is intolerant, and well, I can eat twice the amount of this pasta than I can normal pasta. I think that is a good enough reason right there! After all, what is the point of comfort food that makes you feel discomfort?

Since I was little, I have also had a lactose intolerance. This is why I stick to almond milk in my recipes. I hear some mixed reviews about soy and also tend to find it heavier. If you can have regular milk though, go for it! In addition, goat and feta cheeses tend not to upset me since they are not cow-based. Feel free to experiment with different cow cheeses though, too! I slip sometimes because cheese and carbs are just too good.

I don’t know about you, but I like to taste the vegetables I put into all of my meals. To make this attainable, I usually use lighter sauces and many different fresh ingredients. Also, I avoid butter and other heavy additives to attain the best balance of healthiness.