NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta until al dente, about 7-9 minutes. Reserve 2 tablespoons of the pasta water before draining.

• 2

  While the pasta is cooking, dice the chicken breast into 1-inch pieces and season evenly with garlic powder, sea salt, and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and fresh baby spinach. Sauté for 1-2 minutes until the spinach has just wilted.

• 5

  Add the cooked pasta, basil pesto, and the reserved pasta water to the skillet.

• 6

  Toss everything together until the pasta is thoroughly coated and the sauce is glossy, then serve immediately.