NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea penne

4 oz Chicken breast

0.5 tbsp Extra virgin olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the diced chicken breast to the skillet and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Stir in the diced zucchini and red bell pepper, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Add the minced garlic and cook for an additional 60 seconds until fragrant.

• 6

  Drain the pasta, reserving a splash of pasta water, and add the penne to the skillet with the chicken and vegetables.

• 7

  Season with sea salt, black pepper, and lemon juice, tossing well to combine and adding pasta water if needed for moisture.

• 8

  Garnish with chopped fresh parsley and serve immediately.