Chicken and Spinach Chickpea Pasta in a Garlic Olive Oil Sauce


This recipe was featured in the March 2019 episode of my Bri Healthy talk show, titled “Feeling Womenspired”! This show is all about celebrating women during Women’s History Month, and prioritizing women’s health. I decided to develop a recipe that was packed with a nutrient that many of us (especially women) are deficient in: iron. I created this delicious, healthy pasta recipe that contains three iron-packed ingredients: chickpea pasta, chicken breast, and baby spinach. Watch the video to see me demonstrate the recipe and recreate it for yourself!

Chicken and Spinach Chickpea Pasta in a Garlic Olive Oil Sauce
Serves 4
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  1. 1 box legume pasta, prepared according to package directions
  2. 2 tablespoons extra virgin olive oil
  3. 1 cup baby spinach
  4. 3 garlic cloves, minced
  5. ¼ medium yellow onion, diced
  6. 1 lb chicken breasts, cubed
  7. ¾ cup low sodium chicken broth
  8. Salt
  9. Black pepper
  10. Garlic powder (for seasoning chicken)
  1. Cook pasta according to package directions, until al dente. Drain and add back to the pot. Add 1 tablespoon of olive oil and baby spinach to the pot, cover, and set aside.
  2. Heat a separate saucepan on medium-low heat and add 1 tablespoon of olive oil. When the oil is warmed, add minced garlic to the pan until golden. Make sure the heat is low enough that it doesn’t brown too quickly.
  3. Add onion to the pan and sauté until onion is translucent.
  4. Add chicken broth to the pan, then add the chicken cubes and sauté until cooked all the way through.
  5. When chicken is cooked all the way through, add the contents of the pan into the pot (or add contents of both into a large mixing bowl) and mix well. Enjoy!
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