NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz chickpea rotini

1.5 tbsp sun-dried tomato pesto

1 cup baby spinach

1 clove garlic

0.25 tbsp extra virgin olive oil

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 rotini until al dente, then drain and set aside.

• 2

  Season the chicken breast 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 brown and cooked through.

• 4

  Add the minced garlic and baby spinach to the skillet, sautéing for 1-2 minutes until the spinach is wilted and fragrant.

• 5

  Reduce the heat to low, then stir in the sun-dried tomato pesto and the cooked pasta, tossing everything until thoroughly combined.

• 6

  Plate the pasta and garnish with freshly chopped basil for a bright finish.