NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry chickpea penne

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the cubed chicken breast with sea salt and black pepper.

• 3

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

• 4

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

• 5

  Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet with the chicken and vegetables.

• 6

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