NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea penne pasta

2 tsp Extra virgin olive oil

2 clove Garlic

1 cup Fresh baby spinach

0.5 cup Cherry tomatoes

1 tbsp Grated parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea penne according to package directions until al dente. Reserve 2 tablespoons of the pasta cooking water before draining.

• 2

  While the pasta boils, dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.

• 4

  Reduce the heat to medium. Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the garlic is fragrant and the tomatoes begin to soften.

• 5

  Add the fresh baby spinach to the skillet and toss for 1 minute until just wilted.

• 6

  Add the cooked penne and the reserved pasta water to the skillet, tossing well to ensure the pasta is coated in the garlic-herb oil and juices.

• 7

  Remove from heat and stir in the grated parmesan cheese and finely chopped fresh parsley. Serve immediately while warm.