NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup plain non-fat greek yogurt

0.25 cup yellow onion

1 clove garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

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 cooks, season the chicken breast with sea salt, black pepper, and smoked paprika.

• 3

  Heat the olive oil in a large skillet over medium heat and sear the chicken until golden brown and cooked through, approximately 5-6 minutes per side.

• 4

  Place the roasted red peppers, Greek yogurt, and garlic into a blender and process until the mixture is completely smooth and velvety.

• 5

  Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

• 6

  In the same skillet, sauté the diced yellow onion until translucent and fragrant.

• 7

  Pour the blended red pepper sauce into the skillet with the onions and warm through over low heat.

• 8

  Drain the pasta and add it to the skillet along with the sliced chicken, tossing well to coat everything in the sauce.

• 9

  Garnish with chopped fresh parsley and serve immediately.