NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Chickpea penne

1 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Fresh basil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Place the cherry tomatoes and minced garlic on the baking sheet, drizzle with half the olive oil, and season with a pinch of the sea salt and black pepper.

• 3

  Roast for 15 minutes until the tomatoes are blistered and jammy.

• 4

  While tomatoes roast, cook the chickpea penne in boiling salted water according to package directions, then drain and reserve a splash of pasta water.

• 5

  Season the chicken breast pieces with the remaining salt and pepper, then sauté in a skillet with the rest of the olive oil over medium-high heat until golden and cooked through.

• 6

  Add the roasted tomatoes, cooked pasta, and baby spinach to the skillet with the chicken, tossing gently until the spinach is just wilted.

• 7

  Fold in the fresh basil and use a tablespoon of reserved pasta water if needed to create a light, silky sauce before serving.