Name: Garden Vegetable Pasta Primavera
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast; 1.5 oz dry chickpea pasta; 1 tsp extra virgin olive oil; 0.5 cup sliced zucchini; 0.5 cup sliced red bell pepper; 0.25 cup frozen peas; 1 clove garlic; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

390 calories

Protein: 41g; 39% of calories
Carbs: 44g; 42% of calories
Fat: 9g; 20% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a pot of salted water to a boil and cook the chickpea pasta for 7 to 9 minutes until al dente.
While pasta cooks, dice the chicken breast into bite-sized pieces and season with a pinch of the salt and pepper.
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
Add the sliced zucchini and red bell peppers to the skillet, cooking for 3 to 4 minutes until tender-crisp.
Stir in the minced garlic and frozen peas, cooking for another 60 seconds until the garlic is fragrant.
Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet with the chicken and vegetables.
Squeeze in the fresh lemon juice and toss everything together to coat evenly.
Garnish with fresh chopped parsley and the remaining salt and pepper before serving.

Nutrition

Ingredients

Instructions

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