NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp 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 until al dente, reserving 2 tablespoons of the starchy cooking water.

• 2

  While the pasta cooks, pat the chicken breast dry with a paper towel and cut into 1-inch cubes.

• 3

  Season the chicken cubes evenly with the sea salt and black pepper.

• 4

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, about 5 to 7 minutes.

• 6

  Reduce the heat to medium, then add the minced garlic and chopped sun-dried tomatoes, sautéing for 60 seconds until the garlic is aromatic.

• 7

  Stir in the baby spinach and cook just until the leaves begin to collapse and turn bright green.

• 8

  Add the cooked pasta and basil pesto to the skillet, tossing thoroughly to ensure every noodle is coated.

• 9

  Incorporate the reserved pasta water if needed to loosen the sauce and serve immediately.