Sun-Kissed Chicken & Feta Pasta

Ingredients

• 1 tablespoon olive oil
• 1 large chicken breast, cubed
• 4 ounces gluten-free fusilli
• 1 large handful of spinach or kale
• 1/2 heirloom tomato, chopped
• Fresh basil, a few leaves, roughly torn
• 1/4 cup crumbled feta cheese
• 2 tablespoons balsamic vinegar
• Sea salt and black pepper to taste

Directions

1. Cook the Pasta: Cook the fusilli according to package directions. Drain, reserving about a half-cup of the pasta water.
2. Cook the Chicken: While the pasta is cooking, heat the olive oil in a large skillet. Add the seasoned chicken and cook for 5-7 minutes, until lightly browned.
3. Combine & Sauté: Add the spinach to the skillet with the chicken. Sauté for 1-2 minutes until the greens are wilted. Add the cooked pasta to the skillet and toss to combine.
4. Sauce & Finish: Drizzle the balsamic vinegar over the pasta. Stir in the fresh tomato and basil. Sprinkle with feta cheese and serve immediately.

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Nutritional Information (per serving, estimated)

• Calories: ~450-500
• Carbohydrates: ~42g
• Protein: ~35-40g
• Fiber: ~6-8g

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Notes & Variations

• Vegetarian Option: Substitute the chicken with chickpeas or a plant-based protein.
• Storage: Best served fresh, but leftovers can be refrigerated for up to 3 days.