NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

1.5 oz dry chickpea penne pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes in oil

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.

• 2

  While pasta cooks, cut the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

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

• 4

  Lower the heat to medium, add the minced garlic and sun-dried tomatoes, and sauté for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and toss for 30 seconds until just wilted.

• 6

  Drain the pasta, reserving two tablespoons of pasta water, then add the pasta and basil pesto to the skillet.

• 7

  Toss everything together until well-coated, adding the reserved pasta water if needed to loosen the sauce before serving.