NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat pasta

1 tbsp Ghee

2 cloves Garlic

1 cup Baby spinach

1 tbsp Fresh parsley

1 tbsp Shaved parmesan

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then slice into thin strips.

• 4

  In the same skillet, lower the heat to medium and melt the ghee, then sauté the minced garlic until fragrant and lightly golden.

• 5

  Add the baby spinach to the skillet and stir constantly until the leaves are just wilted.

• 6

  Toss the cooked pasta and sliced chicken back into the skillet with the garlic butter and spinach.

• 7

  Add the remaining sea salt, black pepper, and dried oregano, then stir in the fresh parsley to combine.

• 8

  Serve the pasta immediately in a warm bowl, topped with the shaved parmesan for a savory finish.