NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea rotini 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

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the chickpea rotini according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.

• 4

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

• 5

  Drain the pasta, reserving a splash of the pasta water, and add the noodles to the skillet with the chicken and vegetables.

• 6

  Add the basil pesto and the reserved pasta water, tossing everything together until the pasta is evenly coated and the sauce is creamy.