NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup roasted red peppers

2 tbsp plain Greek yogurt

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced yellow onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.

• 5

  Place the sautéed onion, garlic, roasted red peppers, and Greek yogurt into a blender and process until completely smooth.

• 6

  Pour the red pepper sauce back into the skillet over low heat, stirring in the lemon juice and cooked pasta until well coated.

• 7

  Add the chicken back into the pan, toss to combine, and serve immediately garnished with freshly chopped parsley.