NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 cup Cherry tomatoes

0.5 oz Feta cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and sauté for 5-6 minutes until golden and cooked through.

• 4

  Stir in the minced garlic and cherry tomatoes, cooking for 3-4 minutes until the tomatoes begin to blister and release their juices.

• 5

  Add the cooked pasta and lemon juice to the skillet, tossing everything together to coat the noodles in the light tomato sauce.

• 6

  Remove from the heat and stir in the crumbled feta cheese and fresh chopped basil before serving warm.