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

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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 avocado oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking just until the spinach begins to wilt.

• 5

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

• 6

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

• 7

  Toss everything together until the pasta is well-coated and the sauce is glossy, then serve immediately.