NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea penne pasta

2 tbsp sun-dried tomato pesto

1 cup baby spinach

1 tsp olive oil

1 clove garlic

1 tbsp fresh basil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of water and cook the chickpea penne according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  Lower the heat to medium and add the minced garlic and sun-dried tomato pesto to the skillet, stirring for 1 minute to release the aromatics.

• 5

  Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated.

• 6

  Stir in the lemon juice, fresh basil, and the reserved pasta water to create a light, cohesive sauce before serving hot.