NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenders

1.5 oz Whole wheat pasta

1 cup Green cabbage

0.5 cup Tomato sauce

1 tbsp Tomato paste

1 tsp Olive oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken tenders 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 until golden brown and cooked through, about 3-4 minutes per side.

• 4

  Remove the chicken from the skillet and set aside; in the same pan, add the shredded cabbage and sauté for 3 minutes until slightly softened.

• 5

  Stir in the tomato paste and tomato sauce, allowing the mixture to simmer on low for 2 minutes to meld the flavors.

• 6

  Slice the cooked chicken into bite-sized pieces and return them to the skillet along with the drained pasta.

• 7

  Toss everything together until well-coated in the sauce and serve topped with a sprinkle of parmesan cheese.