NUTRITION

SERVINGS

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs, diced

2 ounces Chickpea Pasta

1 medium Zucchini, spiralized or sliced

1/2 cup Marinara Sauce (no sugar added)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Grated Parmesan Cheese

1 clove Garlic, minced

2 tablespoons Fresh Basil, torn

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain and set aside.

• 2

  While the pasta cooks, spiralize the zucchini into noodles or slice into thin half-moons.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the diced chicken thighs, searing until golden brown and cooked through.

• 4

  Add the minced garlic and zucchini to the skillet, sautéing for 2-3 minutes until the zucchini is slightly tender but still crisp.

• 5

  Reduce the heat to low and pour in the marinara sauce, simmering for 1 minute to allow the flavors to meld.

• 6

  Toss the cooked chickpea pasta into the skillet, stirring until everything is well-coated and heated through.

• 7

  Plate the pasta toss and garnish with fresh torn basil and a sprinkle of savory parmesan cheese.