NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

2 tbsp Sundried tomatoes

1 tsp Extra virgin olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea penne until al dente, approximately 7 to 9 minutes.

• 2

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

• 3

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

• 4

  Add the baby spinach and sundried tomatoes to the skillet, sautéing for about 1 minute until the spinach begins to wilt.

• 5

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

• 6

  Remove the skillet from the heat, stir in the basil pesto and the reserved pasta water, tossing until the sauce is glossy and evenly coats the pasta.