NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpea pasta

0.5 tbsp extra virgin olive oil

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

2 clove garlic

0.25 cup low-sodium chicken broth

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet.

• 4

  Sauté the chicken for 5-6 minutes until golden brown and cooked through.

• 5

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.

• 6

  Pour in the chicken broth and dried oregano, scraping the bottom of the pan to release any browned bits.

• 7

  Drain the pasta and add it directly to the skillet along with the fresh baby spinach.

• 8

  Toss everything together for 1-2 minutes until the spinach is wilted and the pasta is coated.

• 9

  Garnish with fresh basil before serving.