NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Chickpea pasta

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta until al dente, about 7-9 minutes.

• 2

  Season the chicken breast on both sides with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into bite-sized strips.

• 6

  In the same skillet, add the chopped sun-dried tomatoes and baby spinach, sautéing for 1 minute until the spinach just begins to wilt.

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water.

• 8

  Add the cooked pasta, sliced chicken, basil pesto, and reserved pasta water to the skillet.

• 9

  Toss everything together over low heat until well coated and finish with a squeeze of fresh lemon juice.