NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tsp olive oil

1 clove garlic

0.25 cup chicken broth

1 tbsp lemon juice

1 cup baby spinach

0.25 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the garlic is fragrant and tomatoes begin to soften.

• 5

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the flavorful browned bits.

• 6

  Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is just wilted and the pasta is coated in the sauce.

• 7

  Garnish with freshly chopped parsley and serve immediately.