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Spinach Pasta Bowl

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 423kcal

Ingredients

  • 4 oz Chicken breast boneless skinless grilled and diced
  • 3 oz Fusilli pasta
  • 1/4 cup Roasted red peppers chopped
  • 1/2 cup Chickpeas drained and rinsed
  • 1/2 cup Grape tomatoes halved
  • 2 tbsp Celery minced
  • 2 tbsp Carrots diced small
  • 1/4 cup Kalamata olives halved
  • 2 tsp Parmesan cheese grated
  • 2 cups Baby spinach
  • 2 slices Crusty bread toasted

Dressing

  • 1.5 tbsp Extra-virgin olive oil
  • 1/2 tbsp Sherry vinegar
  • 1/4 tsp Dijon mustard
  • 1/2 clove Garlic grated
  • 1/8 tsp Fresh thyme minced
US Customary - Metric

Instructions

  • Whisk all the ingredients for the dressing in a bowl until fully combined. Set aside.
  • Preheat grill or grill pan. Season chicken with salt and pepper. Grill on both sides to get nice deep golden brown markings. Then place in the oven and cook to an internal temperature of 160 degrees. Set aside to cool then dice into bite-sized pieces.
  • Cook the noodles according to package directions. Once cooked, rinse under cool water to cool down, drain well and add to a large bowl. Add the remaining ingredients (except for the bread). Toss with the dressing.
  • Season with salt and pepper to taste. Serve with crusty bread.

Nutrition

Calories: 423kcal | Carbohydrates: 46g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 724mg | Potassium: 773mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5865IU | Vitamin C: 24mg | Calcium: 108mg | Iron: 4mg