NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 cup Baby spinach

0.5 cup Cherry tomatoes

1 clove Garlic

1 tbsp Lemon juice

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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 cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 3 minutes until the tomatoes begin to soften.

• 4

  Stir in the shredded chicken breast and baby spinach, cooking just until the spinach is wilted and the chicken is heated through.

• 5

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

• 6

  Drizzle with lemon juice and season with sea salt and black pepper, tossing everything together to coat evenly.

• 7

  Remove from heat and garnish with grated parmesan cheese and fresh parsley before serving.