NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea rotini pasta

0.5 oz Boursin Garlic & Fine Herbs cheese

1 cup cherry tomatoes

1 cup baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp reserved pasta water

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cherry tomatoes with olive oil, sea salt, and black pepper on the baking sheet and roast for 15 minutes until they are soft and blistered.

• 3

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions, making sure to reserve 2 tablespoons of the starchy cooking water before draining.

• 4

  While the pasta cooks, season the chicken breast with garlic powder and sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips or bite-sized pieces.

• 6

  Reduce the skillet heat to low and add the cooked pasta, Boursin cheese, reserved pasta water, and roasted tomatoes (including any juices from the pan).

• 7

  Stir gently until the cheese melts into a creamy sauce that coats the pasta, then fold in the baby spinach until it just begins to wilt.

• 8

  Top the pasta with the sliced chicken and serve immediately.