NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp lemon juice

PREPARATION

• 1

  Bring a medium 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 evenly with sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking just until the spinach begins to wilt.

• 5

  Drain the pasta, reserving two tablespoons of the pasta water.

• 6

  Add the cooked pasta, basil pesto, lemon juice, and reserved pasta water to the skillet with the chicken.

• 7

  Toss everything together for 1 minute until the sauce is creamy and coats the pasta evenly, then serve immediately.