NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 oz chickpea pasta

0.25 cup plain Greek yogurt

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup frozen peas

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Add the sliced zucchini and red bell pepper to the skillet, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 4

  Stir in the minced garlic and frozen peas, cooking for an additional minute until fragrant and the peas are bright green.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, sea salt, and black pepper to create the creamy base.

• 6

  Remove the skillet from heat, then toss in the cooked pasta and the creamy lemon sauce, adding the reserved pasta water if needed to reach a velvety consistency.