NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cherry tomatoes

1 cup Baby spinach

1.5 tbsp Basil pesto

1 tsp Lemon juice

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, dice 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, cooking until golden brown and cooked through.

• 4

  Add the cherry tomatoes to the skillet and sauté for 3 minutes until they begin to blister and soften.

• 5

  Stir in the baby spinach and cook just until wilted, then remove the skillet from the heat.

• 6

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

• 7

  Fold in the basil pesto and lemon juice, adding a touch of pasta water if needed to create a smooth, glossy sauce.