NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Banza pasta

4 oz Chicken breast

0.25 cup Yellow onion

2 cloves Garlic

0.25 cup Chicken broth

1 tbsp Heavy whipping cream

2 tbsp Parmesan cheese

1 tbsp Fresh parsley

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a rolling boil and cook the Banza pasta for 7-9 minutes until al dente, then drain and set aside.

• 2

  Pat the chicken breast dry and season both sides with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken to a plate to rest, then lower the skillet heat to medium and add the diced yellow onion, sautéing until translucent.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant, then pour in the chicken broth to deglaze the pan, scraping up any browned bits.

• 6

  Stir in the heavy whipping cream and grated parmesan cheese, whisking constantly until the sauce is smooth and slightly thickened.

• 7

  Slice the rested chicken into bite-sized pieces and add it back to the skillet along with the cooked pasta, tossing thoroughly to coat in the creamy sauce.

• 8

  Garnish the dish with chopped fresh parsley and serve immediately.