NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

1.5 ounce chickpea pasta

1 tbsp sun-dried tomatoes packed in oil

1 tsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

0.25 cup fresh basil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp pine nuts

PREPARATION

• 1

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

• 2

  While pasta cooks, place the sun-dried tomatoes, garlic, basil, pine nuts, and lemon juice in a small food processor and pulse until a coarse pesto forms.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 6

  In the same skillet, add the cooked pasta, sliced chicken, sun-dried tomato pesto, and baby spinach.

• 7

  Toss everything together over low heat for 1-2 minutes until the spinach is slightly wilted and the pasta is evenly coated.