NUTRITION

SERVINGS

INGREDIENTS

3 oz Chickpea pasta

3 oz Chicken breast

1 tsp Ghee

1 tbsp Whole wheat breadcrumbs

2 cloves Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon zest

1 tsp Olive oil

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente. Reserve 2 tablespoons of the pasta water before draining.

• 2

  While the pasta is cooking, season the chicken breast with half of the sea salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, then slice into thin strips.

• 3

  In a separate small pan, toast the whole wheat breadcrumbs over medium heat for 2-3 minutes, stirring constantly until they are fragrant and golden brown, then set aside.

• 4

  In the main skillet used for the chicken, melt the ghee and add the minced garlic. Sauté for 1 minute until aromatic but not browned.

• 5

  Add the cooked pasta, sliced chicken, and reserved pasta water to the skillet, tossing well to coat every strand in the garlic butter sauce.

• 6

  Stir in the fresh parsley, lemon zest, and the remaining salt and pepper. Serve immediately topped with the crunchy toasted breadcrumbs.