NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken tenderloin

1.5 oz chickpea penne pasta

1.5 tbsp basil pesto

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup fresh baby spinach

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

  Season the chicken tenderloins on both sides with sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken tenderloins to the skillet and cook for 3-4 minutes per side until golden brown and cooked through.

• 5

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

• 6

  In the same skillet, add the cherry tomatoes and cook for 3-5 minutes until the skins begin to blister and soften.

• 7

  Add the cooked pasta, sliced chicken, basil pesto, and fresh baby spinach to the skillet with the tomatoes.

• 8

  Toss everything together over low heat until the spinach is wilted and the pasta is evenly coated in the aromatic pesto.