NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 tbsp sun-dried tomatoes

1 tsp extra virgin olive oil

1 cup fresh spinach

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp grated parmesan cheese

1 tsp pine nuts

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook chickpea pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.

• 2

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

• 3

  Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through. Remove from pan and slice into thin strips.

• 4

  In the same skillet, add the minced garlic, halved cherry tomatoes, and sun-dried tomatoes. Sauté for 2 minutes until the tomatoes begin to soften.

• 5

  Add the fresh spinach to the skillet and toss for 1 minute until just wilted.

• 6

  Return the cooked pasta and sliced chicken to the skillet. Toss with the reserved pasta water, parmesan cheese, and pine nuts to emulsify into a light sauce.

• 7

  Garnish with freshly chopped basil and serve immediately.