NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken breast

0.25 cup part-skim ricotta cheese

1 cup zucchini

1 tsp olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving 1/4 cup of pasta water before draining.

• 2

  While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the diced chicken breast until cooked through and golden.

• 3

  Add the sliced zucchini and minced garlic to the skillet, sautéing for 3-4 minutes until the zucchini is tender.

• 4

  In a small bowl, whisk together the ricotta cheese, lemon juice, lemon zest, sea salt, and black pepper.

• 5

  Lower the skillet heat, add the cooked pasta and ricotta mixture, then slowly stir in the reserved pasta water to create a creamy sauce.

• 6

  Remove from heat and garnish with fresh basil before serving warm.