NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a 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 olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for one minute until the garlic becomes fragrant.

• 5

  Stir in the baby spinach and cook for 30-60 seconds just until the leaves begin to wilt, then remove the skillet from the heat.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta and water to the skillet.

• 7

  Add the basil pesto to the skillet and toss all ingredients together until the pasta and chicken are thoroughly and evenly coated.