NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 cup Cremini mushrooms

2 cloves Garlic

0.5 tbsp Extra virgin olive oil

1 tbsp Parmesan cheese

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente, reserving a small amount of pasta water before draining.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken breast pieces seasoned with sea salt and black pepper to the skillet, searing until golden brown and cooked through.

• 4

  Add the sliced cremini mushrooms and minced garlic to the pan, sautéing for 3 to 4 minutes until the mushrooms are tender and fragrant.

• 5

  Pour in the chicken broth to deglaze the skillet, then stir in the cooked pasta and a splash of the reserved pasta water.

• 6

  Remove the pan from the heat and stir in the grated parmesan cheese until it melts into a light, silky sauce that coats the pasta.

• 7

  Garnish with freshly chopped parsley and serve immediately while hot.