NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

0.5 cup artichoke hearts

1 tsp lemon zest

1 tbsp lemon juice

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a pot of water to a boil and cook the chickpea pasta until al dente, about 7-9 minutes.

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the diced chicken breast to the skillet, seasoning with sea salt and black pepper, and sauté until golden and cooked through.

• 4

  Stir in the minced garlic and artichoke hearts, cooking for 1-2 minutes until the garlic is fragrant.

• 5

  In a small mixing bowl, combine the basil pesto, Greek yogurt, lemon zest, and lemon juice to create the sauce.

• 6

  Drain the pasta, reserving a splash of the cooking water, and add both to the skillet with the chicken.

• 7

  Turn off the heat and fold in the pesto yogurt sauce until the pasta is thoroughly coated and creamy.