NUTRITION

SERVINGS

INGREDIENTS

4.5 oz organic chicken breast

1.5 oz chickpea penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.75 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 clove garlic

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea penne 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 for 5-6 minutes until golden brown and cooked through.

• 5

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

• 6

  Reduce heat to low and add the baby spinach, stirring until it just begins to wilt.

• 7

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 8

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

• 9

  Toss everything together until the pasta and chicken are evenly coated in the pesto sauce.

• 10

  Serve immediately in a shallow bowl.