NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 tsp olive oil

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, season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked and golden brown.

• 4

  Remove the chicken from the pan, allow it to rest for 3 minutes, then slice it into thin, bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 6

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

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water to help emulsify the sauce.

• 8

  Add the cooked pasta, sliced chicken, basil pesto, and lemon juice to the skillet with the vegetables.

• 9

  Toss all ingredients together thoroughly, adding the reserved pasta water if needed, and garnish with red pepper flakes before serving.