NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 oz chickpea penne pasta

0.5 tsp extra virgin olive oil

2 tbsp sun-dried tomatoes

1 tbsp full-fat coconut milk

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.25 cup chicken bone broth

PREPARATION

• 1

  Boil a pot of water and cook the chickpea penne pasta until al dente, then drain and set aside.

• 2

  Cut the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for one minute until fragrant.

• 5

  Pour in the chicken bone broth and coconut milk, stirring to combine and simmering for 3 minutes until the sauce slightly thickens.

• 6

  Add the cooked pasta and baby spinach to the skillet, tossing constantly until the spinach is wilted and the sauce is glossy.