NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

2 tbsp sun-dried tomatoes

1 cup fresh basil leaves

1 tbsp nutritional yeast

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

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 until al dente.

• 2

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

• 3

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 5-7 minutes per side until fully cooked, then slice into strips.

• 4

  In a small food processor or blender, combine the fresh basil leaves, garlic, lemon juice, nutritional yeast, extra virgin olive oil, and the remaining salt and pepper.

• 5

  Pulse the pesto ingredients until a slightly textured, vibrant green sauce forms.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 7

  In a large bowl, toss the warm pasta with the pesto, sliced chicken, sun-dried tomatoes, and the reserved pasta water to create a silky coating.