NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz chickpea pasta

1 tbsp basil pesto

0.5 cup cherry 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 pasta cooks, heat olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet.

• 4

  Sauté the chicken for 5-6 minutes until golden brown and cooked through.

• 5

  Add the minced garlic and cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to blister.

• 6

  Stir in the baby spinach until just wilted.

• 7

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

• 8

  Remove from heat and toss everything with the basil pesto, adding a teaspoon of pasta water if needed to thin the sauce.