Summary

• Total Cooking Time: About 20 minutes
• Serves: 3

Ingredients

- 9 oz grilled chicken breast (~63g protein)
- 3 cups pasta (gluten free will have 21g protein)
- 3 cups fresh spinach
- 1.5 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ red onion
- Salt and pepper to taste

Directions

1. Cook the Pasta
   - Fill a large pot with water and bring it to a boil. Add a good bit of salt.
   - Add the pasta and cook according to the package. It's usually ~9 minutes.
   - Drain the pasta and set aside.

2. Prepare the Vegetables
   - In a large skillet, heat 1 tablespoon of olive oil over medium heat.
   - Add minced garlic and sauté for 1-2 minutes until fragrant.
   - Add the spinach, cherry tomatoes, and some basil / oregano if you got some.
   - Cook the spinach Until it's soft and comes together. Take off heat and set aside when ready.

3. Grill the Chicken
   - While the vegetables are cooking, grill the chicken breast until fully cooked and no longer pink inside.
   - Slice the grilled chicken into bite-sized pieces.

4. Combine Ingredients
   - While the pasta is draining, toss your veggie mix into the pot.
   - Add the pasta and toss everything together over medium heat until well combined and heated through.
   - Season with salt and pepper, mix, and taste to make sure it's good stuff.

5. Serve
   - Divide the pasta mixture into three equal servings.
   - Top with grated Parmesan cheese if you dig cheese.

Words From My Mouth Hole

This recipe works kinda like a stir fry. It’s incredibly versatile, fast to put together, and really good with leftover chicken.