NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry chickpea pasta

1 tsp olive oil

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tbsp parmesan cheese

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 according to package directions until al dente.

• 2

  While the pasta cooks, slice 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 and add the chicken, sautéing until golden brown and cooked through.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.

• 5

  Add the fresh baby spinach to the pan and toss gently until the leaves are just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add both to the skillet with the chicken and vegetables.

• 7

  Stir in the basil pesto until everything is evenly coated, then remove from heat.

• 8

  Garnish with grated parmesan cheese and serve immediately.