NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 oz Chickpea pasta

1.5 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 cup Fresh baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, reserving two tablespoons of the cooking water.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a hot skillet with olive oil until golden and cooked through.

• 3

  Add the minced garlic and halved cherry tomatoes to the pan, cooking until the tomatoes blister and release their juices.

• 4

  Lower the heat and stir in the fresh baby spinach until it just begins to wilt into the mixture.

• 5

  Combine the cooked pasta, basil pesto, and reserved pasta water with the chicken and vegetables, tossing until everything is beautifully coated.