NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry chickpea pasta

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

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 is cooking, dice the chicken breast into 1-inch cubes and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic and chopped sundried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.

• 5

  Stir in the baby spinach and cook for 30 seconds until it just begins to wilt, then turn the heat to low.

• 6

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

• 7

  Add the basil pesto and red pepper flakes to the pan, tossing everything together until the pasta is evenly coated and the sauce is velvety.