Name: Pesto Chicken Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz dry chickpea pasta; 6 oz raw chicken breast; 2 tsp olive oil; 1 cup raw spinach; 0.5 cup raw cherry tomatoes; 1 tbsp grated parmesan cheese; 1 tbsp raw fresh basil; 1 tsp pine nuts; 1 clove raw garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

506 calories

Protein: 51g; 40% of calories
Carbs: 34g; 26% of calories
Fat: 19g; 34% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the dry chickpea pasta until al dente.
While pasta cooks, dice the raw chicken breast and season with the sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Sauté the chicken for 6-8 minutes until golden and cooked through.
Add the raw garlic and raw cherry tomatoes to the skillet, cooking for 3 minutes until the tomatoes are blistered.
Drain the pasta, reserving 2 tablespoons of the cooking water.
Add the cooked pasta, raw spinach, raw fresh basil, pine nuts, and grated parmesan cheese to the skillet.
Toss all ingredients together with the reserved pasta water until the spinach is wilted and the sauce is glossy.

Nutrition

Ingredients

Instructions

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