NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat rotini

1 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a medium pot over medium-high heat and add the chicken, searing until golden brown on all sides.

• 3

  Add the minced garlic to the pot and sauté for 30 seconds until fragrant, being careful not to burn it.

• 4

  Pour in the chicken broth and add the dry whole wheat rotini, stirring to ensure the pasta is mostly submerged.

• 5

  Bring the liquid to a boil, then reduce heat to a simmer and cover the pot with a lid.

• 6

  Cook for 9 to 11 minutes, or until the pasta is al dente and most of the liquid has been absorbed into a light sauce.

• 7

  Remove the lid and stir in the fresh baby spinach and lemon juice, tossing until the spinach is just wilted.

• 8

  Serve immediately topped with the grated parmesan cheese.