NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast

2 oz Chickpea Penne Pasta

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup Non-Fat Greek Yogurt

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 clove minced Garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 1/4 cup of pasta water before draining.

• 2

  Season the chicken breast with salt and pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden brown, then set aside to rest.

• 4

  In the same skillet, add the minced garlic, zucchini, and bell peppers, sautéing for 3-4 minutes until tender-crisp.

• 5

  Lower the heat to low and stir in the Greek yogurt, nutritional yeast, and the reserved pasta water to create a creamy sauce.

• 6

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

• 7

  Slice the chicken breast and serve it over the creamy veggie pasta.