NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

0.5 cup tomato puree

2 tbsp nonfat Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat, add the chicken, and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Reduce the heat to medium, add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.

• 5

  Stir in the tomato puree and simmer for 3 minutes, then remove the skillet from the heat and whisk in the Greek yogurt until the sauce is creamy and smooth.

• 6

  Add the cooked pasta to the skillet, tossing well to coat in the sauce, and fold in the freshly chopped basil before serving immediately.