NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

2 tbsp sun-dried tomatoes

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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 a non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  In a small food processor or blender, combine the sun-dried tomatoes, olive oil, garlic, and fresh basil, pulsing until a rustic pesto forms.

• 5

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

• 6

  Add the cooked pasta, sun-dried tomato pesto, and reserved pasta water to the skillet with the chicken.

• 7

  Toss in the fresh baby spinach and stir for 1-2 minutes until the spinach is just wilted.

• 8

  Serve immediately topped with a sprinkle of grated parmesan cheese.