NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3.75 oz chicken breast

0.5 cup roasted red peppers

0.25 cup plain Greek yogurt

1 tsp olive oil

1 tbsp nutritional yeast

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions until al dente, then drain and reserve two tablespoons of the cooking water.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium heat and cook the chicken for 6 to 7 minutes per side until golden brown and cooked through.

• 4

  While the chicken is cooking, place the roasted red peppers, Greek yogurt, garlic, and nutritional yeast into a blender and process until completely smooth.

• 5

  Remove the chicken from the skillet and slice it into thin strips.

• 6

  Add the drained pasta and the blended red pepper sauce back into the skillet, adding the reserved pasta water to reach your desired consistency.

• 7

  Toss the pasta over low heat for 1 minute until the sauce is warm and clings to the noodles.

• 8

  Divide the pasta into a bowl, top with the sliced chicken, and garnish with freshly chopped basil.