NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea pasta

1 cup Cherry tomatoes

0.5 tbsp Olive oil

2 cloves Garlic

1 cup Baby spinach

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a parchment-lined baking sheet, toss the cherry tomatoes with half of the olive oil, sea salt, black pepper, and dried oregano.

• 3

  Roast the tomatoes for 15-20 minutes until they are blistered and beginning to burst.

• 4

  While the tomatoes roast, bring a pot of salted water to a boil and cook the chickpea pasta according to package directions; drain and set aside.

• 5

  Season the chicken breast with a pinch of salt and pepper, then sear in a skillet over medium-high heat with the remaining olive oil until cooked through, about 6 minutes per side.

• 6

  Slice the cooked chicken into bite-sized strips.

• 7

  In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

• 8

  Add the roasted tomatoes and their juices, cooked pasta, sliced chicken, and baby spinach to the skillet.

• 9

  Toss everything together over low heat until the spinach is wilted and the pasta is well coated.

• 10

  Serve immediately topped with a sprinkle of parmesan cheese.