NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea rotini

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup yellow onion

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea rotini according to package instructions until al dente, then drain.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion and minced garlic until soft and fragrant.

• 3

  Add the cubed chicken breast to the skillet, season with sea salt and black pepper, and cook until the chicken is golden and cooked through.

• 4

  Pour in the tomato puree and simmer for 3 to 5 minutes, allowing the sauce to thicken slightly and the flavors to meld.

• 5

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

• 6

  Add the cooked pasta to the skillet, tossing thoroughly to coat the rotini in the sauce, and serve immediately topped with grated parmesan cheese.