NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea fusilli pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea fusilli according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, searing until golden and cooked through.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for one minute until the garlic is fragrant.

• 5

  Stir in the baby spinach and cook just until wilted, then remove the skillet from the heat.

• 6

  Drain the pasta, reserving a splash of pasta water, and toss the noodles into the skillet with the chicken and vegetables.

• 7

  Add the basil pesto and the reserved pasta water, stirring until everything is evenly coated and creamy.