NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry chickpea pasta

1 tsp olive oil

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with sea salt and black pepper on both sides.

• 3

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

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, add the halved cherry tomatoes and sun-dried tomatoes, sautéing for 2 minutes until the cherry tomatoes begin to soften.

• 6

  Add the cooked pasta, sliced chicken, baby spinach, and basil pesto to the skillet, tossing constantly until the spinach is wilted and the pasta is well coated.

• 7

  Remove from heat and stir in the fresh lemon juice before serving immediately.