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 clove garlic

0.5 tsp olive oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While the pasta cooks, season the chicken breast on both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 5 to 6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

• 5

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

• 6

  Add the baby spinach to the skillet and toss briefly until it just begins to wilt.

• 7

  Drain the pasta, reserving 1 tablespoon of the cooking water, and add the pasta to the skillet with the vegetables.

• 8

  Stir in the basil pesto, sliced chicken, and reserved pasta water, tossing everything together until the pasta is evenly coated and the dish is heated through.