NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Sun-dried tomato pesto

0.5 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

2 tbsp Sun-dried tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, add the julienned sun-dried tomatoes and fresh baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

• 6

  Reduce the heat to low and add the cooked pasta, sliced chicken, sun-dried tomato pesto, and the reserved pasta water to the skillet.

• 7

  Toss all ingredients together until the pasta is well-coated and the sauce is creamy, then garnish with fresh basil chiffonade before serving.