NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp sun-dried tomatoes

0.5 tbsp walnuts

0.5 tsp extra virgin olive oil

1 cup fresh spinach

0.5 cup zucchini

1 clove garlic

1 tbsp fresh basil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, pulse the sun-dried tomatoes, walnuts, garlic, basil, lemon juice, and olive oil in a small food processor until a chunky pesto forms.

• 3

  Season the chicken breast with salt and pepper, then sauté in a non-stick skillet over medium-high heat until golden and cooked through.

• 4

  Add the sliced zucchini to the skillet with the chicken and cook for 3 minutes until just tender.

• 5

  Drain the pasta, reserving a splash of pasta water, and add it to the skillet with the chicken and zucchini.

• 6

  Stir in the sun-dried tomato pesto and fresh spinach, tossing until the spinach is wilted and the pasta is evenly coated.