NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.25 cup full-fat coconut milk

0.5 cup tomato puree

1 cup fresh spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season lightly with a pinch of salt and pepper.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic and dried oregano to the skillet, stirring for 30 seconds until the aromatics are fragrant.

• 5

  Pour in the tomato puree and full-fat coconut milk, whisking gently to combine into a smooth, creamy orange sauce.

• 6

  Add the cooked pasta and fresh spinach to the skillet, tossing constantly until the spinach is wilted and the pasta is thoroughly coated.

• 7

  Season the dish with the remaining sea salt and black pepper before serving immediately.