NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a medium 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 with the 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, approximately 5 to 7 minutes.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

• 5

  Lower the heat to medium and stir in the fresh baby spinach, allowing it to wilt into the chicken mixture.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and add it directly to the skillet.

• 7

  Add the basil pesto and the reserved pasta water to the skillet, tossing everything together until the pasta is evenly coated and the sauce is creamy.

• 8

  Transfer to a shallow bowl and serve immediately.