NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry chickpea pasta

1 tsp olive oil

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 clove garlic

2 tbsp full-fat coconut milk

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice 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. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.

• 4

  Remove the chicken from the skillet and set aside. In the same pan, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Stir in the coconut milk and bring to a gentle simmer for 2 minutes to thicken slightly.

• 7

  Add the fresh spinach to the skillet and stir until just wilted.

• 8

  Return the cooked chicken and pasta to the skillet, tossing everything together until well coated in the creamy sauce.