NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken thighs

1.5 oz Chickpea penne pasta

1 tbsp Sun-dried tomatoes

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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, season the chicken thighs with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken thighs to the skillet and sear for 5-6 minutes per side until fully cooked and golden brown.

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into bite-sized strips.

• 6

  In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 7

  Add the cooked pasta and fresh baby spinach to the skillet, tossing gently until the spinach just begins to wilt.

• 8

  Return the sliced chicken to the pan, garnish with fresh basil, and serve immediately.