Tomato Basil Chicken Spinach Chickpea Spaghetti….say that 5 times fast!  I promise you can almost have it made by the time you finish.  I tried to shorten the title, but well, all those flavors are important!

Happy Monday!  We had such a FULL weekend, I feel like we need a weekend from our weekend….ever feel that way?  But regardless, it’s Monday, and I’m excited to kick off an awesome week!  Weeknights are busy at our house, so the last thing I want to do is spend hours making and cleaning up dinner.  This meal takes less than 30 minutes from start to finish and incorporates some healthy ingredients your family will actually eat!

My mother-in-law turned us on to this line of chickpea pasta called Banza.  We had previously always bought whole wheat pasta and my hubby always complained that it tasted like cardboard.  I like the taste of the chickpea pasta SO much better!  I think it has just a bit of a different smell, but I still prefer it to the wheat as a healthier option.  They also carry this brand at Target, and you KNOW you’re going to be there anyway!  Check out my Chickpea pasta crockpot mac and cheese recipe here!

If chickpea pasta isn’t your thing, feel free to sub any pasta your family likes!  Now, as my Logan would say, “Let’s make pa-sketti!”

Ingredients

6 oz of spaghetti pasta-we used Banza chickpea pasta

1/2 Pound Boneless Chicken Breasts

Olive Oil

Salt and Pepper

Red Pepper Flakes (optional)

1/4 Cup Sun-dried tomatoes

1/2 Cup fresh basil leaves

2 Garlic cloves

4 Roma tomatoes

8 oz Fresh Spinach

Feta cheese for topping (optional)

Directions:

Bring salted water to boil and cook spaghetti noodles until al dente.  Drain and set aside.

While noodles are cooking, chop your chicken breasts into small bite-sized pieces.  Drain your sun-dried tomatoes and chop.  Bring 2 tablespoons of olive oil to medium-high heat in a large skillet.  Add chicken, sun-dried tomatoes, red pepper flake, salt and pepper and cook until there is no pink on your chicken (5-7 minutes).

Chop basil, garlic, Roma tomatoes, and spinach and add to the skillet.  Cook 3-5 more minutes until spinach has wilted and everything has mixed together.  Season with salt and pepper to taste.

Put noodles on a plate or in a bowl, top with chicken/spinach mixture, top with Feta cheese and enjoy!