NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3.5 oz chicken breast

0.5 cup roasted red peppers

0.25 cup Greek yogurt

1 tsp olive oil

1 tbsp nutritional yeast

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

2 tbsp fresh basil

PREPARATION

• 1

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

• 2

  While the pasta boils, dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  In a high-speed blender, combine the drained roasted red peppers, Greek yogurt, garlic clove, nutritional yeast, and smoked paprika; blend until completely smooth.

• 5

  Drain the cooked pasta, reserving 2 tablespoons of the starchy pasta water.

• 6

  Reduce the skillet heat to low and pour the red pepper sauce into the pan with the chicken, adding the reserved pasta water to thin the sauce if needed.

• 7

  Add the cooked pasta to the skillet and toss gently until every noodle is evenly coated and the sauce is warmed through.

• 8

  Serve immediately garnished with freshly chopped basil for a bright, herbaceous finish.