NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1.5 oz Dry chickpea pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the seasoned chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.

• 5

  Reduce the heat to low, then stir in the sun-dried tomatoes and fresh baby spinach, cooking just until the spinach begins to wilt.

• 6

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