NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Dry chickpea pasta

1.5 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden and cooked through.

• 4

  Mince the garlic and slice the sun-dried tomatoes, then add them to the skillet for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and sauté for 30 seconds until it just begins to wilt.

• 6

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

• 7

  Remove from heat, stir in the basil pesto until everything is evenly coated, and serve immediately.