NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

2 tbsp Whole wheat breadcrumbs

3 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  While pasta cooks, heat the olive oil in a small skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.

• 3

  Season the chicken breast with half of the sea salt and black pepper. In a large skillet over medium-high heat, sear the chicken for 5-6 minutes per side until cooked through. Remove from the pan and dice into bite-sized pieces.

• 4

  In the same large skillet, lower the heat to medium and add the grass-fed butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant but not browned.

• 5

  Add the baby spinach to the skillet and sauté until just wilted. Return the diced chicken and cooked pasta to the pan.

• 6

  Toss everything together with the reserved pasta water, lemon juice, fresh parsley, and the remaining salt and pepper.

• 7

  Plate the pasta and top generously with the toasted breadcrumbs for a satisfying crunch.