Ingredients
2 boneless, skinless chicken breasts
1.5 cups frozen mixed vegetables (peas, carrots, zucchini)
1 tsp dried basil (or 1 tbsp fresh)
2 tbsp almond flour
3 cloves garlic, minced
Olive oil
2 tbsp grated Parmesan cheese
1½ cups low-sodium vegetable broth
8 oz whole wheat pasta
Salt and pepper to taste
1 tbsp lemon juice (optional)
Instructions
Prep by rinsing pasta, dicing chicken, and sautéing garlic in olive oil for 2 minutes.
Add basil, Parmesan, and almond flour to the pan, stirring to combine.
Gradually whisk in vegetable broth until smooth.
Stir in frozen vegetables and cook until tender (3–5 minutes).
Toss cooked pasta into the sauce with tongs, adjusting consistency by adding reserved starchy pasta water if needed.
Season with salt, pepper, and a squeeze of lemon juice.
Serve immediately.
Notes
Substitute chicken with cooked chickpeas for a vegetarian option
Use fresh basil for brighter flavor
Whole wheat pasta adds fiber
Add frozen peas for extra color and texture
Adjust vegetable broth for desired creaminess
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Cooking
- Cuisine: Italian-American
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg