NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground chicken (93% lean)

2 oz Chickpea pasta (dry)

0.5 cup Marinara sauce (no sugar added)

0 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 cup Baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain and set aside.

• 2

  In a medium mixing bowl, combine the ground chicken, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Roll the chicken mixture into small, uniform meatballs about 1 inch in diameter.

• 4

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

• 5

  Add the meatballs to the skillet and sauté for 8-10 minutes, turning frequently until browned on all sides and cooked through.

• 6

  Pour the marinara sauce into the skillet with the meatballs and add the baby spinach, stirring until the spinach is wilted and the sauce is bubbling.

• 7

  Add the cooked pasta to the skillet and toss gently to coat everything in the sauce.

• 8

  Divide the pasta and meatballs into bowls and garnish with fresh parsley and grated parmesan cheese.