NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

1 clove Garlic

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 the pasta cooks, season the chicken breast evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes and sauté for 1 minute until the garlic is fragrant.

• 6

  Add the baby spinach to the skillet and stir constantly until the leaves are just wilted.

• 7

  Turn off the heat and add the cooked pasta, sliced chicken, and basil pesto to the skillet.

• 8

  Toss all ingredients together until the pasta and chicken are thoroughly coated in the pesto and serve immediately.