NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup butternut squash puree

1 tbsp walnuts

1 tsp olive oil

1 clove garlic

1 tsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the pan and set aside to rest, then slice into bite-sized pieces.

• 5

  In the same skillet, add the minced garlic and chopped fresh sage, sautéing for 1 minute until fragrant.

• 6

  Lower the heat and stir in the butternut squash puree and chicken broth, whisking until the sauce is smooth and heated through.

• 7

  Add the cooked pasta and sliced chicken to the skillet, tossing well to coat every piece in the squash sauce.

• 8

  In a separate small dry pan over medium heat, toast the walnuts for 2-3 minutes until they are fragrant and lightly browned.

• 9

  Garnish the pasta with the toasted walnuts and the remaining sea salt and pepper before serving.