NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Chickpea penne pasta

1 tbsp Sun-dried tomatoes in oil

0.25 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

0.25 tbsp Pine nuts

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 the pasta cooks, place the sun-dried tomatoes, garlic, pine nuts, lemon juice, and olive oil in a small food processor and pulse until a coarse pesto forms.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then slice into thin strips.

• 5

  Reserve 1/4 cup of the pasta cooking water, then drain the pasta and return it to the pot.

• 6

  Add the sliced chicken, sun-dried tomato pesto, and fresh baby spinach to the pasta pot, tossing over low heat until the spinach is wilted and the sauce is creamy.

• 7

  Serve immediately topped with the grated parmesan cheese.