NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2.5 oz edamame pasta

2 tbsp extra virgin olive oil

3 cloves garlic

2 cups fresh baby spinach

1 oz parmesan cheese

0.5 tsp dried oregano

0.5 tsp dried basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the edamame pasta according to package directions, then drain and set aside.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

• 4

  Lower the heat to medium and stir in the minced garlic, dried oregano, dried basil, and red pepper flakes, sautéing for 1 minute until aromatic.

• 5

  Add the fresh baby spinach to the skillet and toss until it begins to wilt.

• 6

  Add the cooked edamame pasta and lemon juice to the skillet, tossing everything together to coat in the herb oil.

• 7

  Remove from heat and sprinkle with the parmesan cheese before serving warm.