YOUR SOLIN GENERATED RECIPE
Creamy Tomato Basil Pasta
Sautéed chicken and chickpea pasta are tossed in a velvety tomato basil sauce made creamy with Greek yogurt for a protein-packed meal.
INGREDIENTS
4 oz boneless skinless chicken breast
2 oz chickpea pasta
0.5 cup tomato puree
0.25 cup plain Greek yogurt
0.5 tbsp extra virgin olive oil
1 clove garlic
0.25 cup fresh basil leaves
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with half of the salt and pepper.
Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.
Add the minced garlic and dried oregano to the skillet, cooking for 1 minute until the garlic is fragrant.
Pour in the tomato puree and simmer the sauce for 5 minutes, then reduce the heat to low.
Stir in the Greek yogurt and fresh basil until the sauce is smooth and creamy, then toss with the cooked pasta and remaining seasoning.