NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.25 oz Chickpea penne pasta

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh basil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Finely mince the sun-dried tomatoes, garlic, and fresh basil to create a rustic, chunky pesto.

• 5

  Add the sun-dried tomato mixture and the fresh baby spinach to the skillet with the chicken, stirring until the spinach just begins to wilt.

• 6

  Drain the pasta and toss it into the skillet along with the lemon juice and a splash of pasta water to create a light, cohesive sauce.

• 7

  Serve immediately while hot, ensuring the pesto is evenly distributed across the pasta and chicken.