NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 oz Dry pasta shells

0.25 cup Tomato passata

0.5 tbsp Hummus

0.25 cup Red bell pepper

0.25 cup Cherry tomatoes

1 cup Fresh spinach

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the pasta shells according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with half of the sea salt and all of the black pepper.

• 3

  Mince the garlic and chop the red bell pepper into small strips.

• 4

  Heat a non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 6-8 minutes.

• 5

  Add the bell peppers, cherry tomatoes, and garlic to the skillet, sautéing until the tomatoes begin to blister and soften.

• 6

  Lower the heat and stir in the tomato passata and hummus, mixing until a smooth, creamy sauce forms.

• 7

  Add the fresh spinach to the skillet and stir until just wilted.

• 8

  Drain the pasta and toss it into the skillet with the sauce and vegetables until well combined and heated through.