NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup spinach pasta

1 tbsp ghee

3 cloves garlic

2 cups baby spinach

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the spinach pasta according to package directions until al dente; reserve 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a large skillet over medium-high heat and add half of the ghee. Sauté the chicken until golden brown and cooked through, approximately 5-7 minutes per side, then remove from the pan and slice into strips.

• 4

  In the same skillet, lower the heat to medium and add the remaining ghee and minced garlic. Sauté for 1 minute until fragrant but not browned.

• 5

  Add the baby spinach and red pepper flakes to the skillet, tossing gently until the spinach begins to wilt.

• 6

  Add the cooked pasta, sliced chicken, reserved pasta water, and lemon juice to the skillet.

• 7

  Toss everything together for 1-2 minutes until the sauce coats the pasta evenly.

• 8

  Garnish with fresh parsley and the remaining sea salt and pepper before serving.