NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea rotini pasta

1 cup Asparagus

2 tbsp Part-skim ricotta cheese

1 tsp Olive oil

1 clove Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh basil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Add the trimmed asparagus pieces and minced garlic to the skillet, cooking for 3-4 minutes until the asparagus is vibrant green and tender.

• 4

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

• 5

  Reduce the skillet heat to low, then add the cooked pasta and the ricotta mixture, stirring gently while adding the reserved pasta water to create a silky sauce.

• 6

  Fold in the fresh basil and sprinkle with parmesan cheese before serving warm.