NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup fresh basil leaves

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tsp pine nuts

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, about 7-9 minutes.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

• 4

  In a food processor, combine the fresh basil, garlic, pine nuts, parmesan cheese, and lemon juice.

• 5

  Pulse the mixture while slowly drizzling in the olive oil until a smooth, aromatic pesto forms.

• 6

  Slice the rested chicken into thin strips and toss with the drained pasta and fresh pesto in a large bowl until thoroughly coated.