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Ingredients
- 4 thinly sliced chicken breasts , approximately 1 lb.
- 2 tsp Italian herb blend , or dried basil
- 2 tsp garlic powder
- 1 tbsp extra virgin olive oil
- 1 lb bean-based rotini pasta , or wholegrain, cooked according to the package
- 8 oz fresh baby spinach
- ¼ cup pesto , store-bought or homemade
- 2 tbsp Parmesan cheese , grated
- 2 tbsp hemp hearts
- salt and pepper , to taste
Ingredients
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Instructions
- Season the chicken with the Italian herbs and garlic powder.
- Heat the olive oil over medium heat, and add the thinly sliced chicken to the pan, working in batches if necessary to avoid overcrowding the pan.
- Cook for 5 to 6 minutes per side, until the chicken is fully cooked.
- While the chicken is cooking, cook the pasta according to package directions in a large pot. Before draining, place the spinach in the colander. Drain the pasta overtop the spinach to wilt it.
- Return the spinach and pasta to the pot, and add the pesto, mixing to combine.
- Divide among bowls, and top with the parmesan cheese and hemp hearts.