Gluten-Free Chicken & Spinach Spaghetti

2 min read


Calories: 1029kcal (or 623kcal)

Macros: 55g Protein, 148g Carb & 24g Fat


Oooh yeah – such a rich and tasty indulgent evening meal! Yum. Over the last year, I’ve gone gluten-free for the most part, due to it’s inflammatory, addictive and calorific qualities. That said, I loooove Italian food, especially pasta. This is a great alternative, as is spiralized vegetable alternatives such as this Butternut Squash Spaghetti meal. Plus, this homemade sauce made from Italian Passata is void of all the shelf-stable preservatives and tomato skin/seeds that often cause bloat and gas. The is both delicious and gut friendly, and a great way to enjoy Italian food without the non-italian over produced and manipulated ingredients we’ve added in. Save 406 by dropping the portion size – 80g of Spaghetti, 100g of Chicken, 20g of Mozzarella and ⅔ of all sauce ingredients.


  • Organic Chicken Breast – 1x fillet, 150g
  • Extra Virgin Coconut Oil – 1x teaspoon
  • Italian Passata with Basil – 187ml, ~⅓ x carton
  • Crushed Garlic – 1x teaspoon
  • Spinach – 1/2x cup
  • Diced Onions – 2.5x teaspoons
  • Mushrooms – 1.5x large
  • Mozzarella – 30g (within sauce and as topping)
  • Herbs & Spices – Dired Oregano, Dired Basil, Ground Cinnamon, Cumin, Sea Salt & Black Pepper
  • Gluten-free Pasta (by Barilla) – 160g dry
  • Extra Virgin Olive Oil – 1x teaspoon


Chicken offer great sources of healthy lean protein. You get a great portion of indigestible fibre and prebiotic benefits for your guts’ microbiome (i.e. feeding the beneficial bacteria), that come with Mushrooms, Onions and Spinach. Spinach also brings a good hit of vitamin K, vitamin C, folate (folic acid) and potassium. Buffalo milk in Mozzarella has significantly healthier properties than over-farmed cows cheese/milk. Gluten-free Pasta from Barilla has no wheat, and therefore no Gluten, that is known to be inflammatory to our gut and joints, have opium-like addictive qualities and a likely cause of the obesity epidemic. However, this pasta is made from Corn, which consumed in large quantities can have some negative gut issues too.


Follow this Food Diary micro-blog as it unfolds. Comment if you have questions or ideas on meals, and please keep me honest to the above.

Be sure to follow AdapNation on all the social platforms – including Instagram, the AdapNation Podcast station, Facebook and our Youtube channel.

Leave a comment