Ingredients
- 1 cup chickpea pasta
- ¾ cup frozen peas
- ½ cup sugar snap peas, halved
- 2 teaspoons virgin olive oil
- 1 pound chicken breast, sliced
- 12 cherry tomatoes
- 3 crushed garlic cloves
- ½ teaspoon chili flakes
- 2 teaspoons fresh lemon grind
- 1 egg
- ¼ cup heavy cream
- 2 ½ tablespoons fresh lemon juice
- â…“ cup finely grated parmesan cheese
- ¼ cup baby arugula
Instructions
- Cook pasta in large saucepan of salted boiling water
- Add in frozen peas and sugar snap peas the last two minutes of cooking pasta
- Save ¼ cup pasta water
- Drain pasta
- Return to pan
- Heat the oil in a large pan over medium heat
- Cook the chicken and tomatoes, turning every 3 minutes until chicken is cooked
- Add in garlic, chili flakes, lemon rind, and cook
- Stir frequently and cook for 1 minute
- Set aside
- Whisk the egg, cream, lemon juice, and half the parmesan in a bowl until combined
- Add the chicken mixture and egg mixture to the hot pasta and toss
- Add in arugula and toss to combine
Nutrition Facts
Gluten Free Chicken and Pea Pasta
Serves: 2 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 932.93 kcal | |
| % Daily Value* | ||
| Total Fat 46.24 g | 70.8% | |
| Saturated Fat 18.47 g | 90% | |
| Trans Fat 0.25 g | ||
| Cholesterol 282.74 mg | 94% | |
| Sodium 590.06 mg | 24.6% | |
| Total Carbohydrate 56.46 g | 18.7% | |
| Dietary Fiber 5.97 g | 20% | |
| Sugars 9.04 g | ||
| Protein 70.84 g | ||
| Vitamin A 40.72 % | Vitamin C 53.05 % | |
| Calcium 40.33 % | Iron 25.73 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
El Paso, TX Health Coach Clinic
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email: coach@elpasofunctionalmedicine.com
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Dr. Alex Jimenez DC, MSACP, CIFM*, IFMCP*, ATN*, CCST
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