NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp sun-dried tomato pesto

1 cup baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

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, cut 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 and add the chicken, cooking until golden brown and cooked through.

• 4

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

• 5

  Lower the heat to medium and stir in the sun-dried tomato pesto and fresh baby spinach, tossing until the spinach is just wilted.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water.

• 7

  Add the pasta and the reserved water to the skillet, tossing everything together to coat the noodles in the pesto sauce.

• 8

  Serve immediately topped with shaved parmesan cheese.