NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

0.25 cup part-skim ricotta cheese

1 cup fresh baby spinach

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, and then slice into thin strips.

• 5

  In a small mixing bowl, whisk together the part-skim ricotta cheese, lemon juice, lemon zest, and the remaining salt and pepper.

• 6

  Reserve 2 tablespoons of the hot pasta water before draining the pasta, then return the pasta to the pot.

• 7

  Fold in the ricotta mixture, reserved pasta water, baby spinach, and sliced chicken.

• 8

  Toss gently over low heat until the spinach is just wilted and the sauce is creamy.

• 9

  Garnish with fresh basil and serve immediately.