Health Tips > Recipes > Entrees > Lemony Chickpea Pasta with Chicken and Zucchini

Lemony Chickpea Pasta with Chicken and Zucchini

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  • 8 oz. chickpea pasta
  • 3 slices prosciutto
  • 3 Tbsp. olive oil, divided
  • 1 lb. boneless skinless chicken breast, cubed
  • ½ tsp. salt, divided
  • ¼ tsp. black pepper
  • 1 large shallot, thinly sliced
  • ¼ tsp. crushed red pepper flakes
  • 2 medium zucchinis, cut in half and quartered
  • 1 ½ cups grape tomatoes, halved
  • 1 can artichoke hearts, drained and diced
  • ½ cup fresh basil, chopped
  • 1 tsp. lemon zest + 2 Tbsp. fresh lemon juice
  • Parmesan cheese (optional)

Tip: Chickpea pasta is gluten free (GF).


  1. Cook pasta as directed. Drain and reserve ¼ cup of the pasta water. Place pasta in a medium bowl and toss with 1 Tbsp. olive oil. Set aside.
  2. In a large skillet, sauté prosciutto over medium heat until crispy. Crumble into a small bowl and set aside.
  3. Spray the same large skillet with nonstick spray and place over medium heat. Add 1 Tbsp. olive oil.
  4. Add chicken to skillet and season with ¼ tsp. each of salt and pepper. Sauté until cooked through (internal temperature 165 degrees), about 3 minutes, and set aside.
  5. In the same skillet, add the remaining 1 Tbsp. olive oil, shallot and red pepper. Sauté until shallot is golden, about 2 minutes.
  6. Add zucchini and remaining ¼ tsp. salt, stirring occasionally, until the zucchini is tender.
  7. Add tomatoes, artichoke hearts, prosciutto, lemon juice and zest, pasta, chicken and basil. Stir to combine. If needed add reserved pasta water 1 Tbsp. at a time.
  8. Serve warm. Garnish with parmesan cheese and fresh basil if desired.

Nutrient Analysis
Serves: 6 | Serving size: 2 cups

Calories: 347          
Sodium: 507 mg
Fat: 10 g
Fiber: 7 g
Saturated Fat: 2 g
Carbohydrates: 34 g
Protein: 25 g
Cholesterol: 0 mg

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition.