NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp 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 penne 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 olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.

• 4

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

• 5

  Add the fresh baby spinach to the skillet and toss gently until the leaves are just wilted.

• 6

  Drain the pasta, reserving about 2 tablespoons of the starchy cooking water.

• 7

  Add the cooked pasta, basil pesto, and reserved water to the skillet, tossing everything together to create a light sauce.

• 8

  Serve immediately in a shallow bowl while hot.