NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.25 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Fresh spinach

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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

• 3

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

• 4

  Reduce the heat to medium and stir in the minced garlic and chopped sun-dried tomatoes, sautéing for one minute until fragrant.

• 5

  Add the fresh spinach to the skillet and toss gently until the leaves are just wilted.

• 6

  Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet along with the basil pesto.

• 7

  Toss everything together until well-coated, adding a bit of pasta water if needed to loosen the sauce, and serve immediately.