NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

1.5 oz chickpea penne pasta

0.5 cup tomato puree

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 cup yellow onion

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tbsp fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, then drain and set aside.

• 2

  Dice the boneless skinless chicken thighs into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Add the finely chopped yellow onion and minced garlic to the skillet, sautéing until the onion is translucent and fragrant.

• 5

  Pour in the tomato puree and add the dried oregano, stirring to combine and simmering the sauce for five minutes to develop the flavors.

• 6

  Stir in the fresh baby spinach and cook for one minute until just wilted into the sauce.

• 7

  Toss the cooked pasta into the skillet with the chicken and sauce, then garnish with freshly torn basil before serving.