NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

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 instructions until al dente.

• 2

  During the final 2 minutes of the pasta cooking time, add the trimmed asparagus spears to the boiling water to blanch.

• 3

  Drain the pasta and asparagus together, then immediately rinse under cold running water to chill and stop the cooking process.

• 4

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

• 5

  Remove the chicken from the pan, let it rest for a few minutes, and then dice it into bite-sized cubes.

• 6

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and the remaining salt and pepper.

• 7

  Add the cooled pasta, blanched asparagus, and diced chicken to the bowl, tossing well to ensure every ingredient is coated in the vinaigrette.

• 8

  Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.