NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Sun-dried tomato pesto

1 cup Baby spinach

1 tsp Olive oil

0.5 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast pieces with sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Lower the heat to medium and add the baby spinach to the skillet, stirring until it just begins to wilt.

• 5

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

• 6

  Stir in the sun-dried tomato pesto and the reserved pasta water, tossing everything until evenly coated and fragrant.

• 7

  Serve immediately topped with a sprinkle of freshly grated parmesan cheese.