NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz chickpea pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a small 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 olive oil in a large skillet over medium-high heat and sauté the chicken and minced garlic until the chicken is golden and cooked through.

• 4

  Stir in the sun-dried tomatoes and baby spinach, cooking for about 1 minute until the spinach is just wilted.

• 5

  Drain the pasta, reserving one tablespoon of the cooking water, and add the pasta to the skillet.

• 6

  Add the basil pesto and the reserved pasta water to the skillet, tossing everything together until the pasta is well-coated and heated through.