NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup plain Greek yogurt

2 cloves garlic

0.5 tbsp olive oil

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

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, dice the chicken breast into bite-sized pieces and mince the garlic cloves.

• 3

  Heat the olive oil in a large skillet over medium-high heat, then add the chicken and garlic, sautéing until the chicken is golden and cooked through.

• 4

  In a blender, combine the roasted red peppers, Greek yogurt, nutritional yeast, sea salt, and black pepper, blending until the sauce is completely smooth.

• 5

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

• 6

  Pour the red pepper sauce over the chicken and pasta, tossing well to coat and adding a splash of pasta water if needed to reach a velvety consistency.

• 7

  Serve the pasta immediately topped with freshly chopped basil.