NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 oz chickpea penne

1 tbsp light coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

  Cook the chickpea penne in boiling water according to package directions, then drain and set aside.

• 2

  Slice the chicken thighs into bite-sized pieces and season with sea salt, black pepper, garlic powder, and dried oregano.

• 3

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

• 4

  Lower the heat and stir in the sun-dried tomatoes and light coconut milk, scraping the bottom of the pan to release the flavor.

• 5

  Add the fresh baby spinach to the skillet and toss until the leaves are just wilted.

• 6

  Fold the cooked pasta into the sauce until every piece is coated and serve immediately.