NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Chickpea pasta

1 tbsp Basil pesto

2 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

1 tsp Lemon juice

1 clove Garlic

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the chickpea pasta according to package directions.

• 2

  While pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 4

  Remove chicken from the pan, let it rest for 2 minutes, then slice into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

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

• 7

  Drain the pasta, reserving 1 tablespoon of pasta water, and add both to the skillet.

• 8

  Stir in the basil pesto, lemon juice, and sliced chicken, tossing everything until evenly coated and warm.