NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup dry chickpea pasta

1 cup zucchini noodles

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium heat.

• 3

  Add the diced chicken breast to the skillet and season with sea salt, black pepper, and dried oregano.

• 4

  Cook the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic and sauté for 1 minute.

• 5

  Stir in the tomato puree and zucchini noodles, simmering for 2-3 minutes until the zucchini is slightly softened.

• 6

  Drain the cooked pasta and add it to the skillet, tossing well to coat all ingredients in the tomato sauce.

• 7

  Remove the skillet from the heat and stir in the Greek yogurt and fresh basil until the sauce becomes smooth and creamy.