Lemony Chickpea Pasta with Chicken and Zucchini

• 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).

Directions

• 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.
• In a large skillet, sauté prosciutto over medium heat until crispy. Crumble into a small bowl and set aside.
• Spray the same large skillet with nonstick spray and place over medium heat. Add 1 Tbsp. olive oil.
• 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.
• In the same skillet, add the remaining 1 Tbsp. olive oil, shallot and red pepper. Sauté until shallot is golden, about 2 minutes.
• Add zucchini and remaining ¼ tsp. salt, stirring occasionally, until the zucchini is tender.
• 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.
• 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 .