NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1.5 tbsp sun-dried tomato pesto

1 cup fresh baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While the pasta cooks, season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 5-6 minutes per side, or until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into bite-sized strips.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta.

• 7

  In the same skillet used for the chicken, combine the cooked pasta, sliced chicken, sun-dried tomato pesto, baby spinach, and reserved pasta water.

• 8

  Toss over low heat for 1-2 minutes until the spinach is just wilted and the sauce is creamy and well-distributed.