NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

0.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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, cut 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 sear the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.

• 5

  Reduce the heat to low, add the fresh baby spinach, and stir until the leaves are just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, then add the pasta, pesto, and reserved water to the skillet.

• 7

  Toss all ingredients together until the pasta is well coated and the chicken is evenly distributed.