NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tsp olive oil

2 cloves garlic

1 tbsp parmesan cheese

1 tbsp panko breadcrumbs

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

  Boil chickpea pasta in salted water according to package directions; drain and reserve 2 tablespoons of the pasta water.

• 2

  Season the chicken breast with sea salt and black pepper, then pan-sear in a non-stick skillet over medium heat until cooked through.

• 3

  Remove the chicken from the skillet, slice into thin strips, and set aside.

• 4

  In the same skillet, add the olive oil and toast the panko breadcrumbs until they are fragrant and golden brown, then remove them and set aside.

• 5

  Add the minced garlic to the skillet and sauté for 30 seconds until aromatic.

• 6

  Toss the cooked pasta, sliced chicken, reserved pasta water, and lemon juice into the skillet with the garlic.

• 7

  Stir in the parmesan cheese and fresh parsley until the pasta is evenly coated and glossy.

• 8

  Transfer to a plate and top with the toasted breadcrumbs before serving.