NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea penne pasta

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

2 tbsp Full-fat coconut milk

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for about 1 minute until highly fragrant.

• 6

  Lower the heat to medium and stir in the coconut milk and fresh baby spinach, simmering gently until the spinach has wilted and the sauce is slightly thickened.

• 7

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together to ensure the pasta is well-coated in the cream sauce.

• 8

  Divide into a bowl and garnish with freshly chopped basil before serving.