Servings: 4 meals
Calories: 620kcal
Ingredients
- 16 ounces Banza Penne Chickpea Pasta cooked and rinsed
- 1 lb. Boneless Skinless Chicken Breast
- 1 cup Cut Asparagus
- 1/4 cup Grated Parmesan
- 2 Tbsp. Finely Chopped Shallot
- 1 Tbsp. Minced Garlic
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Butter
- 4 tsp. Chopped Shelled Pistachios
- 1/2 tsp. Ground Black Peper
- 1/4 tsp. Pink Himalayan Salt
Instructions
- Heat skillet over medium-high heat, then add oil.
- Place chicken breasts in pan and let cook ~6-8 minutes on each side. Once fully cooked (reaching internal temp of 165℉), set aside onto a plate to rest a few minutes, then cut into bite-sized pieces.
- Next, add to the pan minced garlic, cut asparagus, shallots — sauté until asparagus is bright green and tender (~3 minutes). Once cooked, remove and place in bowl.
- Now, add butter and pasta — toss until pasta is coated.
- Add chicken, sautéed vegetables, seasonings, pistachios, and parmesan — gently toss until well-combined.
- Serve, store, and enjoy!
Notes
*You can reduce the calories by using only 1 box (4 servings of pasta)
Nutrition
Calories: 620kcal
Did you try this recipe?Let me know how it was!