NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup tomato puree

1 tbsp raw cashews

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.25 cup water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Place the raw cashews in a small bowl of hot water to soak for 10 minutes, then drain.

• 3

  In a high-speed blender, combine the soaked cashews, tomato puree, garlic, water, sea salt, black pepper, and dried oregano until completely smooth.

• 4

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

• 5

  Pour the blended tomato sauce into the skillet with the chicken and simmer for 2-3 minutes until slightly thickened.

• 6

  Fold in the baby spinach until wilted, then toss in the cooked pasta until every strand is coated in the creamy sauce.