Name: Garlic Herb Butter Chicken Pasta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 2 oz Chickpea pasta; 4 oz Chicken breast; 0.5 tbsp Grass-fed butter; 2 cloves Garlic; 1 tsp Fresh parsley; 1 tsp Fresh basil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 1 cup Baby spinach

Nutrition

Per serving

394 calories

Protein: 39g; 38% of calories
Carbs: 38g; 38% of calories
Fat: 11g; 24% of calories

Instructions

Prep 10 min · Cook 12 min

Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain and set aside.
Season the chicken breast with sea salt and black pepper on both sides.
Heat a non-stick skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin strips.
In the same skillet, reduce the heat to low and melt the grass-fed butter.
Add the minced garlic and red pepper flakes to the butter, sautéing for 1 minute until fragrant.
Stir in the baby spinach until just wilted, then add the cooked pasta and sliced chicken back to the pan.
Toss all ingredients together with fresh parsley and basil to combine and serve immediately.

Nutrition

Ingredients

Instructions

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