NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea penne pasta

0.5 tbsp grass-fed butter

2 cloves garlic

1 cup baby spinach

1 tsp fresh parsley

1 tsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a skillet over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan, let it rest for 2 minutes, and then slice it into thin strips.

• 4

  In the same skillet, reduce heat to medium and melt the grass-fed butter, then add the minced garlic and sauté until fragrant.

• 5

  Add the baby spinach to the skillet and toss until it just begins to wilt.

• 6

  Return the sliced chicken and cooked pasta to the skillet, adding the reserved pasta water, fresh parsley, basil, and red pepper flakes.

• 7

  Toss everything together until the pasta is coated in a light, glossy sauce and serve immediately.