NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

0.5 cup Tomato puree

0.25 cup Greek yogurt

1 tsp Olive oil

1 clove Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the cubed chicken breast.

• 3

  Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through, about 6 to 8 minutes.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.

• 5

  Pour in the tomato puree and simmer on low for 3 to 4 minutes to allow the flavors to meld.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt and fresh basil until the sauce is creamy and smooth.

• 7

  Drain the pasta and toss it directly into the skillet with the creamy tomato sauce until every noodle is well coated.