NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

2 tbsp plain Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh basil

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

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

• 3

  In a blender or food processor, combine the roasted red peppers and Greek yogurt. Pulse until the mixture is completely smooth and vibrant.

• 4

  Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.

• 5

  In the same skillet, add the finely diced onion and minced garlic. Sauté for 3 minutes until softened and fragrant.

• 6

  Pour the blended red pepper sauce into the skillet. Stir in the smoked paprika and the remaining salt and pepper. Simmer for 2 minutes on low heat.

• 7

  Add the cooked pasta and chicken back into the skillet. Toss thoroughly to coat, adding a splash of the reserved pasta water if needed to reach a creamy consistency.

• 8

  Garnish with fresh torn basil leaves and serve immediately.