NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Chickpea pasta

0.5 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

2 cloves Garlic

0.5 cup Baby spinach

1 tbsp Fresh parsley

0.5 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the cubed chicken breast.

• 3

  Season chicken with half the sea salt and black pepper, sautéing until golden brown and cooked through, about 6-8 minutes.

• 4

  Reduce heat to medium-low, then add the grass-fed butter and minced garlic to the skillet, stirring until the butter is melted and fragrant.

• 5

  Drain the pasta, reserving two tablespoons of pasta water, and add the pasta and reserved water to the skillet.

• 6

  Toss in the baby spinach and fresh parsley, stirring until the spinach is just wilted and the pasta is coated in the glossy sauce.

• 7

  Finish with a squeeze of lemon juice and the remaining salt and pepper before serving in a large bowl.