Ready in 20 minutes or less! This recipe can easily be made gluten and dairy-free by using gluten-free pasta.
Ingredients
114 gm
Edamame & Mung Bean Pasta
1 pinch
Sea Salt
2 tbsp
Extra virgin olive oil
1/2 tsp
Rosemary, dried
(or 1 sprig if you have fresh)
2 clove(s)
Garlic
(minced)
1 medium
Zucchini
(diced)
2 tomato
Roma tomatoes
(diced)
1 pinch
Sea Salt
(to taste)
1 tsp
Oregano, dried
(or more to taste)
2 bunch
Spinach
(torn to bite sized pieces)
1 tbsp
Extra virgin olive oil
(to taste)
341 gm
Chicken breast, boneless, skinless
(Diced)
Instructions
Fill a large pot with water and place it on the stove over high heat. Bring to a boil, add a pinch of sea salt, and the pasta and cook as per package instructions.
In the meantime, warm extra virgin olive oil in a large pan with the rosemary. Add the chicken and garlic and cook until chicken is about 50% done.
Add the red onion, zucchini, bell pepper, and Roma tomatoes to the pan and sauté until slightly softened.
Add the spinach and cover the pan to wilt.
Season with sea salt and oregano and turn off the heat.
When pasta is cooked, add it to the pan with the vegetables and toss until well combined.
Top the pasta with the last tbsp of extra virgin olive oil and black olives.
