NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Olive oil

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta until al dente, usually about 7-9 minutes.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Before draining the pasta, reserve 2 tablespoons of the starchy cooking water to help emulsify the sauce.

• 5

  Add the cooked pasta, basil pesto, sun-dried tomatoes, and baby spinach to the skillet with the chicken.

• 6

  Pour in the reserved pasta water and toss everything together over low heat until the spinach is wilted and the sauce is glossy.