TRAINAI RECIPE · LUNCH
Chicken Spinach Whole-Wheat Pasta
Reserve a little pasta water to loosen the tomato sauce.
- Prep
- 12 min
- Cook
- 18 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
587 kcal51.1 g protein59.8 g carbohydrate16.4 g fat9.3 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 150 g skinless chicken breast, raw
- 70 g whole-wheat pasta, dry
- 80 g spinach
- 150 g tomato
- 5 g garlic
- 7 g olive oil
- 12 g Parmesan-style cheese made with vegetarian rennet
Ingredient notes
Includes animal protein.
Contains: milk, gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Boil pasta or orzo according to its packet. Reserve a little cooking water and drain. Cut chicken into 2 cm pieces; wash hands and clean surfaces after handling raw poultry.
- Heat oil in a skillet over medium-high heat. Cook chicken for 7–10 minutes, turning, until the thickest pieces reach 74°C / 165°F.
- Add garlic and the other cooking vegetables; stir for 3–5 minutes, adding spinach last.
- Toss in cooked pasta, any lemon juice and a little reserved pasta water. Finish with the listed herbs or cheese.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
