NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz dry chickpea penne pasta

2 tbsp oil-packed sun-dried tomatoes

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

PREPARATION

• 1

  Boil chickpea pasta in salted water until al dente, reserving a small amount of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 3

  Add the minced garlic and sun-dried tomatoes to the pan with the chicken, stirring for one minute until the garlic is fragrant.

• 4

  Toss in the cooked pasta and fresh baby spinach, stirring constantly until the spinach is just wilted.

• 5

  Stir in the grated parmesan cheese and a splash of the reserved pasta water to create a light, silky sauce that coats the noodles.

• 6

  Garnish the dish with freshly chopped basil and serve immediately.