NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp shelled pistachios

0.5 cup fresh basil

0.5 cup fresh baby spinach

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Season the chicken breast evenly with half of the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  In a high-speed blender or food processor, combine the pistachios, basil, spinach, olive oil, lemon juice, garlic, and the remaining seasonings.

• 5

  Pulse the sauce until smooth and creamy, adding one to two tablespoons of the hot pasta water to reach a velvety consistency.

• 6

  Remove the chicken from the pan and let it rest for three minutes before slicing into thin strips.

• 7

  Toss the warm chickpea pasta with the vibrant herb pistachio sauce in a large bowl and top with the sliced chicken breast.