NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

2 oz Chickpea rotini pasta

0.5 tbsp Extra virgin olive oil

1 cup Sliced zucchini

0.5 cup Chopped red bell pepper

1 cup Fresh baby spinach

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a large pot of salted water and cook the chickpea pasta according to package directions until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt, black pepper, and dried oregano, then sear in the skillet for 5 to 7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, add the zucchini and bell pepper, sautéing for 4 to 5 minutes until tender-crisp.

• 6

  Add the minced garlic to the vegetables and cook for 1 minute until fragrant.

• 7

  Toss the cooked pasta, sliced chicken, and baby spinach into the skillet with the vegetables.

• 8

  Pour in the reserved pasta water and stir constantly until the spinach is wilted and the sauce lightly coats the pasta.

• 9

  Garnish with fresh parsley and serve family-style.