NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Sundried tomatoes

1 cup Fresh baby spinach

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the sundried tomatoes and baby spinach to the skillet, stirring until the spinach is just wilted.

• 5

  Drain the pasta, reserving two tablespoons of the pasta water, and add both to the skillet with the chicken.

• 6

  Stir in the basil pesto and lemon juice, tossing everything together until the pasta is well coated and the sauce is glossy.

• 7

  Serve immediately in a shallow bowl.