NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.

• 4

  Lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 6

  Add the cooked pasta, baby spinach, basil pesto, and reserved pasta water to the skillet with the chicken.

• 7

  Toss everything together for 1-2 minutes until the spinach is just wilted and the pasta is thoroughly coated in the pesto sauce.

• 8

  Serve immediately in a warm bowl.