NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea penne pasta

1 tbsp sun-dried tomato pesto

1 cup baby spinach

2 tbsp sun-dried tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic

1 tbsp fresh basil

PREPARATION

• 1

  Bring a large 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 cubes and season evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 4

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

• 5

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

• 6

  Stir in the sun-dried tomato pesto and the baby spinach, adding the reserved pasta water to help emulsify the sauce.

• 7

  Toss the mixture continuously over low heat until the spinach is just wilted and the pasta is thoroughly coated.

• 8

  Garnish with freshly chopped basil and serve immediately while hot.