NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Chickpea pasta

1 tbsp Basil pesto

1 tbsp Sundried tomatoes

1 cup Fresh spinach

0.5 tsp Extra virgin olive oil

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 pasta according to the package instructions until al dente.

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water to help emulsify the sauce.

• 7

  In the same skillet or a large bowl, combine the cooked pasta, sliced chicken, basil pesto, sundried tomatoes, and fresh spinach.

• 8

  Toss everything together until the spinach is slightly wilted and the pasta is coated in the vibrant green sauce.