NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1 oz Chickpea rotini pasta

1.5 tbsp Sun-dried tomato pesto

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta 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. Add the chicken and cook for 5-7 minutes until golden brown and cooked through.

• 4

  Reduce the heat to medium, add the minced garlic, and sauté for 30 seconds until fragrant.

• 5

  Add the fresh baby spinach to the skillet and toss until just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 7

  Add the cooked pasta, sun-dried tomato pesto, and reserved pasta water to the skillet.

• 8

  Toss everything together until the pasta and chicken are evenly coated in the pesto.

• 9

  Serve immediately topped with grated parmesan cheese.