NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Dry chickpea pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 tbsp Grated parmesan cheese

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving two tablespoons of the cooking liquid before draining.

• 2

  Season the chicken breast with the sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium heat and cook the chicken until golden brown and no longer pink in the center.

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for about one minute until the garlic is fragrant.

• 6

  Add the fresh baby spinach to the skillet and stir until the leaves are just wilted.

• 7

  Return the sliced chicken to the pan along with the cooked pasta, basil pesto, lemon juice, and the reserved pasta water.

• 8

  Toss everything together over low heat until the pasta is evenly coated and the sauce has emulsified.

• 9

  Transfer to a bowl and garnish with the grated parmesan cheese before serving.