NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 tbsp Sun-dried tomato pesto

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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 pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet.

• 4

  Sauté the chicken for 5-7 minutes until golden brown and cooked through.

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 7

  Add the cooked pasta, sun-dried tomato pesto, and reserved pasta water to the skillet with the chicken.

• 8

  Toss in the baby spinach and stir until the spinach is just wilted and the pasta is evenly coated in the pesto.