NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea penne 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

1 clove garlic

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, pat the chicken breast dry and season both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin, bite-sized strips.

• 5

  In the same skillet, add the minced garlic and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, and return the pasta to the pot.

• 7

  Add the sliced chicken, sautéed spinach, basil pesto, sun-dried tomatoes, and reserved pasta water to the pot, tossing everything until the pasta is well coated.