NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1.5 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 cup Baby spinach

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Bring a large 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 sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes.

• 5

  Add the cherry tomatoes to the skillet with the chicken and cook for 3 minutes until the skins begin to blister and burst.

• 6

  Stir in the baby spinach and cook for 30 seconds until just wilted.

• 7

  Drain the pasta, reserving 1 tablespoon of the cooking water.

• 8

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

• 9

  Toss everything together over low heat until the pasta is thoroughly coated and the sauce is creamy.