NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

0.5 cup Tomato puree

0.25 cup Non-fat Greek yogurt

1 tsp Olive oil

2 cloves Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, reduce the heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 6

  Pour in the tomato puree and dried oregano, simmering for 3-4 minutes to allow the flavors to meld.

• 7

  Turn the heat to low and whisk in the Greek yogurt until the sauce is smooth and creamy.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat everything in the sauce.

• 9

  Season with the remaining salt and pepper, then fold in the fresh basil just before serving.