NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1.5 oz Chickpea pasta

1 tbsp Full-fat coconut milk

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

  Boil chickpea pasta in salted water according to package directions; drain and set aside.

• 2

  Season chicken thighs with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a skillet over medium-high heat and sear chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken from the pan and set aside; in the same skillet, sauté minced garlic and sun-dried tomatoes for 1 minute.

• 5

  Deglaze the pan with chicken broth, scraping up the browned bits, then stir in the coconut milk to create a velvety sauce.

• 6

  Add the spinach to the sauce and stir until just wilted.

• 7

  Slice the chicken and return it to the skillet along with the cooked pasta, tossing everything together until coated in the creamy sauce.