NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

0.5 cup Roasted red peppers

0.25 cup Plain Greek yogurt

1 tbsp Nutritional yeast

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 4

  In a blender, combine the drained roasted red peppers, Greek yogurt, garlic, and nutritional yeast, processing until the mixture is silky and smooth.

• 5

  Drain the pasta, reserving a small amount of the cooking water, and add the pasta to the skillet with the chicken.

• 6

  Pour the red pepper sauce over the pasta and chicken, tossing gently over low heat for 1-2 minutes until the sauce is creamy and well-combined.

• 7

  Serve immediately topped with chopped fresh basil.