NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Chickpea penne pasta

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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 pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet.

• 4

  Sauté the chicken for 5-6 minutes until golden brown and cooked through.

• 5

  Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.

• 6

  Toss in the baby spinach and cook just until wilted.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 8

  Add the cooked pasta, basil pesto, lemon juice, and reserved pasta water to the skillet.

• 9

  Toss everything together over low heat until the pasta is well coated and the sauce is creamy.