NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 tbsp Ghee

3 clove Garlic

1 cup Baby spinach

1 tbsp Fresh parsley

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tsp Lemon juice

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 the sea salt and black pepper on both sides.

• 3

  Heat a large skillet over medium-high heat and melt 0.5 tbsp of the ghee.

• 4

  Sear the chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.

• 6

  In the same skillet, reduce heat to medium and add the remaining 0.5 tbsp of ghee and the minced garlic, sautéing for 1 minute until fragrant.

• 7

  Add the baby spinach and red pepper flakes to the skillet, tossing until the spinach is just wilted.

• 8

  Drain the pasta and add it to the skillet along with the sliced chicken, fresh parsley, lemon juice, and parmesan cheese, tossing until velvety and well combined.