The Creamy Green (Gluten Free)

Creamy Spinach Chicken with Gluten Free Pasta (325 g)


No added sugar

Creamy & delicious pasta

Reduced carb content

Perfect for lunch or dinner

Gluten free pasta

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Many people underestimate spinach, but it is an extremely versatile vegetable and you can make really delicious food from it. It is good not only for vegetable purees, but also for low carb, gluten free pasta dishes. Delicious spinach pasta always comes in handy when you have little time to cook. This amazing dish blends traditional flavours and diet-friendliness. It is full of delicious, creamy sauce, made from vegetarian-friendly double cream and fresh spinach, natural spices & low carb or keto pasta. Tender, skinless, boneless chicken breast pieces make this glutenfree pasta dish even more irresistible.

Creamy Spinach Chicken Pasta is usually served with penne pasta, but now you have a chance to try it with fusilli and spaghetti. Low carb, gluten free pasta, tossed in creamy-spinachy sauce. It is as simple as that. Both pasta variations are rich in dietary fiber and high quality protein; just let us know in the comment section which pasta you choose: gluten free fusilli or spaghetti.  This pasta dish is a must-have in your kitchen on a busy day. You don’t have to spend hours in the kithen! DietGo has got you covered.


One of the main statements of the diet is to avoid foods high in sugar and starch, such as bread, rice, pasta, potatoes, sweets, desserts, sugar, candies and chocolate. During a low carb diet, the body breaks down fats efficiently because the body’s glycogen stores are depleted, and energy is mostly covered from fat stores. Low carb diet is often much more effective than other diets. Low carb diet can help lower and normalize blood sugar levels. The most frequently mentioned benefits of a low carb diet are weight loss, reduced fat percentage, lower blood sugar, mental freshness and a more balanced digestive system.


A gluten-free diet is basically recommended for those with diagnosed gluten sensitivity, i.e. celiac disease. Gluten sensitivity is an immune response to the gluten consumed, which is a type of protein found mainly in wheat flour, rye and barley. If you are sensitive to gluten, the gluten you consume will trigger immune reactions in the small intestine. These reactions damage the wall of the small intestine over time and prevent the absorption of nutrients. A gluten free diet is the only solution for those struggling with gluten sensitivity. Most gluten is found in flavor enhancers, flavorings, and carbohydrate sources. A gluten free diet can have a beneficial effect on weight loss because it reduces the intake of flavor enhancers that otherwise contain a lot of sodium. Sodium binds water, so the body releases some amount, which can result in less body weight. And by reducing your carb and gluten intake, your calorie intake is reduced, which is one of the best ways to trigger weightloss.


Energy: 2666 kJ/ 657 kcal
Fat: 46.3 g
– of which saturates: 27.35 g
Carbohydrates: 20.87 g
– of which sugars: 5.15 g
Fiber: 13 g
Protein: 31.67 g
Salt: 0.22 g

EAN: 5065006865751


Gluten Free Spaghetti and Fusilli: tapioca starch, bamboo fiber, liquid whole egg, sesame flour, psyllium husk flour, water, coconut flour, sweet potato flour (may contain traces of celery, mustard seeds, nuts and sulphites).

Cream: Buttermilk (Milk) (63%), Vegetable Oils in varying proportions (sustainable Palm, Rapeseed) (35%), Buttermilk Powder (Milk), Lactose, Emulsifiers (E322 (from Soya), E473), Stabilisers (E415, E407), Colour (E160a).

Skinless, boneless chicken breast, spinach, spices.


Are you looking for more gluten free meals? Try our gluten free fried chicken!


While we offer gluten-free menu options, we are not a gluten-free kitchen and cannot ensure that cross contamination will never occur. We have processes in place to minimize that happening. If you are a Celiac and/or highly sensitive please keep in mind that we will do our best but we cannot guarantee your order will not touch gluten somewhere in the process.


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