NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

4 oz Chicken breast

1 tsp Extra virgin olive oil

1 oz Feta cheese

0.5 cup Fresh basil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti according to package instructions until al dente.

• 2

  Reserve 0.25 cup of the pasta cooking water before draining the noodles.

• 3

  While the pasta cooks, heat the olive oil in a large skillet over medium heat.

• 4

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 5

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 minutes.

• 6

  Stir in the minced garlic and cook for 1 minute until fragrant, then add the baby spinach and toss until just wilted.

• 7

  Add the cooked spaghetti, lemon juice, lemon zest, and reserved pasta water to the skillet, tossing well to combine and create a light sauce.

• 8

  Remove from heat and stir in the fresh chopped basil and crumbled feta cheese.

• 9

  Serve immediately while warm.