NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea penne

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup 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 pot of salted water to a boil and cook the chickpea penne 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 and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

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

• 5

  Drain the pasta, reserving two tablespoons of the pasta water, and add the pasta to the skillet with the chicken and vegetables.

• 6

  Add the basil pesto and the reserved pasta water to the skillet, tossing everything together until the pasta is evenly coated and fragrant.