Golden Sun-Dried Tomato & Spinach Chicken Pasta with Crispy Walnut-Herb Gremolata

Ingredients

• 10 ounce Boneless, Skinless Chicken Breast
• 4 ounce Chickpea Rotini or Penne Pasta
• 1.5 tablespoon Olive Oil
• 0.5 teaspoon Smoked Paprika
• 0.5 teaspoon Dried Oregano
• 3 cloves Garlic
• 0.25 cup Sun-Dried Tomatoes
• 0.5 cup Low-Sodium Chicken Broth
• 4 cups Fresh Spinach
• 0.5 cup Plain Non-Fat Greek Yogurt
• 0.25 cup Parmesan Cheese
• 0.5 Lemon 0.5 Lemon
• to taste Salt
• to taste Black Pepper
• 0.25 cup Walnuts
• 2 tablespoon Fresh Parsley
• 1 teaspoon Lemon Zest
• 1 small clove Garlic (for gremolata)

Instructions

1. Prepare the chicken: Pat chicken breasts dry. Halve each breast horizontally to create 4 thinner cutlets. Season all sides with salt, black pepper, smoked paprika, and dried oregano.
2. Cook the pasta: Bring a pot of salted water to a boil. Cook chickpea pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain and set aside.
3. Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from the skillet and set aside on a plate, tented with foil.
4. Build the sauce base: Reduce heat to medium. Add the remaining 0.5 tablespoon olive oil to the skillet. Add minced garlic and chopped sun-dried tomatoes; sauté for 1-2 minutes until fragrant. Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom.
5. Wilt spinach and create creaminess: Stir in the fresh spinach and cook until just wilted, about 1-2 minutes. Remove the skillet from heat. Whisk in the Greek yogurt, Parmesan cheese, and lemon juice until smooth. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency.
6. Combine and toss: Add the cooked chickpea pasta and sliced chicken cutlets (you can slice them now or serve whole) to the skillet with the sauce. Toss everything gently to combine, ensuring the pasta and chicken are evenly coated.
7. Prepare the gremolata: While the pasta cooks or sauce simmers, heat a small dry pan over medium heat. Add chopped walnuts and toast for 2-3 minutes until fragrant and lightly golden. Be careful not to burn. Remove from heat and transfer to a small bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic (if using).
8. Serve: Divide the pasta and chicken mixture between two plates. Garnish generously with the crispy walnut-herb gremolata. Serve immediately.

Nutrition (per serving)