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

1 clove Garlic

0.25 cup Yellow onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 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, reserving 1/4 cup of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sear the chicken breast seasoned with half of the salt and pepper until golden and cooked through, then slice into strips.

• 3

  In the same skillet, sauté the diced onion until translucent, then add the minced garlic and cook for 30 seconds until fragrant.

• 4

  In a high-speed blender, combine the roasted red peppers, sautéed onion and garlic, Greek yogurt, smoked paprika, and the remaining salt and pepper, blending until completely smooth.

• 5

  Pour the sauce back into the skillet over low heat, add the cooked pasta and sliced chicken, and toss to coat, adding a splash of reserved pasta water if needed to reach your desired consistency.

• 6

  Garnish the dish with fresh chopped basil and serve immediately while warm.