NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

1 cup eggplant

0.5 cup tomato puree

1 tsp olive oil

0.25 cup non-fat Greek yogurt

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the eggplant into 1-inch cubes and toss with the olive oil, sea salt, and black pepper.

• 3

  Spread the eggplant on the baking sheet and roast for 20 minutes until the edges are golden and tender.

• 4

  While the eggplant roasts, bring a pot of salted water to a boil and cook the chickpea pasta according to the package instructions.

• 5

  In a large skillet over medium heat, sauté the diced chicken breast and minced garlic until the chicken is cooked through and no longer pink.

• 6

  Pour in the tomato puree and dried oregano, then reduce the heat to low and simmer for 5 minutes.

• 7

  Remove the skillet from the heat and stir in the non-fat Greek yogurt until the sauce is smooth and creamy.

• 8

  Fold in the roasted eggplant and cooked pasta, tossing gently to coat everything in the sauce.

• 9

  Serve immediately, garnished with fresh chopped basil for a bright finish.