NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

0.75 cup Chickpea rotini pasta

2 tbsp Basil pesto

1 cup Fresh baby spinach

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Boil the chickpea pasta in salted water until al dente, then drain and set aside.

• 3

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

• 4

  Heat the olive oil in a skillet over medium heat and sauté the chicken until browned and cooked through.

• 5

  In a large mixing bowl, combine the cooked pasta, sautéed chicken, basil pesto, and fresh baby spinach, tossing until the spinach begins to wilt from the heat.

• 6

  Transfer the mixture into a small oven-safe baking dish and sprinkle the grated parmesan cheese over the top.

• 7

  Bake for 10 minutes until the cheese is melted and the edges of the pasta are slightly bubbly and golden.