NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While the pasta cooks, season the chicken breast on both sides with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin, bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 6

  Reduce the heat to low and add the cooked pasta, sliced chicken, baby spinach, and basil pesto to the skillet.

• 7

  Toss all ingredients together for 1-2 minutes until the spinach is just wilted and the pasta is thoroughly coated in the aromatic pesto sauce.