NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 clove Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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, season the diced chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the cherry tomatoes and minced garlic to the skillet, sautéing for 3-4 minutes until the tomatoes begin to blister and soften.

• 5

  Reduce heat to low, add the baby spinach, and stir until the leaves are just wilted.

• 6

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

• 7

  Stir in the basil pesto, tossing everything together until the pasta is evenly coated and the sauce is creamy.