NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry chickpea pasta

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, cooking for another minute until fragrant.

• 6

  Reduce the heat to low and stir in the fresh baby spinach until it just begins to wilt.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet.

• 8

  Stir in the basil pesto and the reserved pasta water, tossing everything together until the chicken and pasta are evenly coated.