NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh basil

PREPARATION

• 1

  Cook the chickpea pasta in a pot of boiling salted water according to the package directions until al dente, then drain and set aside.

• 2

  Dice the chicken breast into bite-sized pieces and season them evenly with the sea salt, black pepper, and smoked paprika.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through.

• 4

  Place the drained roasted red peppers, non-fat Greek yogurt, and garlic clove into a high-speed blender and process until the sauce is completely smooth.

• 5

  Pour the red pepper sauce into the skillet with the chicken, add the cooked pasta, and toss over low heat until everything is well-coated and steaming.

• 6

  Garnish the pasta with freshly chopped basil and serve immediately while hot.