Name: Chicken and Spinach Protein Pasta with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast, diced; 1.75 oz Chickpea Pasta, dry; 1 cup Cherry Tomatoes; 2 cups Baby Spinach; 1 tsp Extra Virgin Olive Oil; 2 cloves Garlic, minced; 0.5 tsp Dried Oregano

Chicken and Spinach Protein Pasta with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Protein Pasta with Roasted Tomatoes

Sautéed chicken and chickpea pasta tossed with garlic, fresh spinach, and oven-roasted cherry tomatoes for a burst of juicy sweetness.

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NUTRITION

Protein

46g

Fat

12.2g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast, diced

1.75 oz Chickpea Pasta, dry

1 cup Cherry Tomatoes

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

0.5 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the cherry tomatoes with a small drop of olive oil and roast for 12-15 minutes until the skins begin to burst.
3
While the tomatoes roast, cook the chickpea pasta in a pot of boiling salted water until al dente, then drain and set aside.
4
Heat the remaining olive oil in a large non-stick skillet over medium-high heat.
5
Add the diced chicken breast to the skillet and sauté until golden brown and cooked through, about 6-8 minutes.
6
Lower the heat to medium and stir in the minced garlic and baby spinach, cooking for 1-2 minutes until the spinach is wilted.
7
Add the cooked pasta and the roasted cherry tomatoes (including any juices from the pan) into the skillet.
8
Toss everything together gently, season with dried oregano, salt, and black pepper, and serve warm.