NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup zucchini

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5-6 minutes.

• 4

  Add the sliced zucchini, halved cherry tomatoes, and minced garlic to the skillet, cooking for 3-4 minutes until the vegetables are tender and the tomatoes begin to burst.

• 5

  In a small bowl, whisk the Greek yogurt with the reserved pasta water until smooth.

• 6

  Reduce the skillet heat to low, add the cooked pasta to the pan, and pour the yogurt mixture over the top.

• 7

  Toss everything together until creamy and well-combined, then garnish with fresh torn basil before serving.