NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup Greek yogurt

1 tsp olive oil

1 clove garlic

1 tbsp nutritional yeast

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, then drain and set aside.

• 2

  While 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 skillet over medium heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  In a high-speed blender or food processor, combine the roasted red peppers, Greek yogurt, garlic, and nutritional yeast until completely smooth.

• 5

  Pour the red pepper sauce into the skillet with the chicken and simmer on low for 2 minutes to warm through.

• 6

  Add the cooked pasta to the skillet and toss well to coat every noodle in the creamy sauce.

• 7

  Serve immediately topped with fresh torn basil leaves.