NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Whole wheat pasta

1 tbsp Ghee

3 cloves Garlic

1 tbsp Fresh parsley

1 tbsp Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Heat a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into thin strips.

• 5

  In the same skillet, reduce the heat to medium-low and melt the ghee, then add the minced garlic and sauté until fragrant and slightly golden.

• 6

  Add the fresh baby spinach to the skillet and toss for 1 minute until just wilted.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add the pasta and reserved water to the skillet.

• 8

  Stir in the fresh parsley, fresh basil, lemon juice, and the remaining salt and pepper, tossing until the pasta is coated in a glossy sauce.

• 9

  Incorporate the sliced chicken back into the skillet to warm through and serve immediately.