NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 oz Chickpea penne pasta

0.5 cup No-sugar-added marinara sauce

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea penne according to the package instructions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat and sauté the minced garlic until it becomes fragrant.

• 3

  Add the fresh baby spinach to the skillet and cook for 1-2 minutes until it is just wilted.

• 4

  Stir in the cooked shredded chicken and marinara sauce, allowing the mixture to simmer gently until heated through.

• 5

  Drain the pasta, reserving a small splash of pasta water if needed, and add the noodles directly to the skillet.

• 6

  Toss everything together to coat thoroughly, seasoning with sea salt and black pepper before finishing with a sprinkle of grated parmesan cheese.