NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

0.5 tsp extra virgin olive oil

1 cup fresh baby spinach

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 is cooking, cut the chicken breast into bite-sized pieces and season them evenly with sea salt and black pepper.

• 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 minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for about 1 minute until the garlic is fragrant.

• 5

  Lower the heat to medium and add the fresh baby spinach, stirring constantly until the leaves are just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add both the pasta and the reserved water to the skillet.

• 7

  Remove the skillet from the heat and stir in the basil pesto, tossing thoroughly until the pasta and chicken are coated in a glossy green sauce.