NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 tbsp Grass-fed butter

2 cloves Garlic

1 cup Baby spinach

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, lower the heat to medium and melt the grass-fed butter.

• 5

  Add the minced garlic and red pepper flakes to the butter, sautéing for 1 minute until fragrant.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 7

  Add the cooked pasta, chicken, baby spinach, and reserved pasta water to the skillet.

• 8

  Toss everything together for 1-2 minutes until the spinach is wilted and the sauce coats the pasta.

• 9

  Remove from heat, stir in the fresh lemon juice and chopped parsley, and serve immediately.