NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

2 tbsp sun-dried tomatoes

1 tsp olive oil

1 clove garlic

1 cup baby spinach

1 tbsp parmesan cheese

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

PREPARATION

• 1

  Bring a 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 with sea salt and black pepper.

• 3

  Heat a skillet over medium-high heat with a small spray of oil and sear the chicken for 5-7 minutes per side until cooked through, then set aside to rest before slicing.

• 4

  In a small food processor or blender, combine the sun-dried tomatoes, olive oil, garlic, lemon juice, and fresh basil, pulsing until a coarse pesto forms.

• 5

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

• 6

  Return the pasta to the pot over low heat, adding the sun-dried tomato pesto, sliced chicken, baby spinach, and reserved pasta water.

• 7

  Toss everything together until the spinach is slightly wilted and the pasta is well coated.

• 8

  Serve immediately topped with a sprinkle of parmesan cheese.