NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz chickpea rotini pasta

0.5 tbsp grass-fed butter

1 tbsp panko breadcrumbs

2 cloves garlic

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon juice

1 tsp olive oil

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the salt and pepper, then heat olive oil in a skillet over medium-high heat and sear until golden and cooked through.

• 3

  Remove the chicken from the skillet to rest, then slice it into bite-sized pieces.

• 4

  In the same skillet, add the panko breadcrumbs and toast for 1-2 minutes until fragrant and golden brown, then remove and set aside.

• 5

  Reduce the skillet heat to medium-low and add the butter and minced garlic, sautéing for 1 minute until the garlic is soft and aromatic.

• 6

  Toss the cooked pasta and sliced chicken into the garlic butter, adding the reserved pasta water, remaining salt, pepper, and lemon juice to create a light sauce.

• 7

  Stir in the fresh parsley and garnish with the toasted breadcrumbs before serving immediately.