NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea rotini

4 oz Chicken breast

0.5 tbsp Grass-fed butter

1 tbsp Whole wheat breadcrumbs

2 cloves Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Lemon juice

1 tbsp Nutritional yeast

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, reserving a small splash of pasta water before draining.

• 2

  In a small skillet over medium heat, toast the breadcrumbs until they are golden brown and fragrant, then set aside.

• 3

  Season the diced chicken breast with sea salt and black pepper, then sauté in a pan with olive oil until cooked through.

• 4

  Reduce the heat to low and add the grass-fed butter and minced garlic to the pan with the chicken, stirring until the garlic is aromatic.

• 5

  Add the cooked pasta, nutritional yeast, and lemon juice to the pan, tossing well and adding reserved pasta water as needed for a silky consistency.

• 6

  Remove from the heat, stir in the fresh chopped parsley, and serve immediately topped with the crunchy toasted breadcrumbs.