NUTRITION

SERVINGS

INGREDIENTS

5 oz ground chicken

1.5 oz chickpea penne pasta

0.5 cup marinara sauce

1 cup baby spinach

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest, then drain.

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and add the ground chicken, breaking it up with a spatula until browned and cooked through.

• 4

  Add the minced garlic, dried oregano, sea salt, and black pepper to the chicken and sauté for 1 minute until fragrant.

• 5

  Stir in the baby spinach until it is just wilted, then add the marinara sauce and the par-cooked pasta to the skillet.

• 6

  Toss everything together until well combined and transfer the mixture into a small oven-safe baking dish.

• 7

  Sprinkle the grated parmesan cheese evenly over the top.

• 8

  Bake for 10 to 12 minutes until the sauce is bubbling and the cheese has formed a light golden crust.