NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp ghee

2 cloves garlic

1 cup fresh baby spinach

1 tbsp fresh parsley

1 tsp fresh 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. Reserve 2 tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, season the chicken breast evenly with sea salt and black pepper.

• 3

  Heat a large skillet over medium-high heat and melt half of the ghee.

• 4

  Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and cooked through. Remove from the pan and slice into thin strips.

• 5

  Reduce the skillet heat to medium and add the remaining ghee and minced garlic, sautéing for about 1 minute until fragrant but not browned.

• 6

  Add the fresh baby spinach to the skillet and toss until just wilted.

• 7

  Return the sliced chicken and cooked pasta to the skillet, then add the reserved pasta water, lemon juice, and fresh parsley.

• 8

  Toss everything together for 1-2 minutes until the pasta is coated in a light, glossy herb sauce and serve immediately.