NUTRITION

SERVINGS

INGREDIENTS

3 oz chickpea pasta

3 oz chicken breast

0.5 cup roasted red peppers

0.25 cup plain nonfat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh basil

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

• 3

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

• 4

  In a high-speed blender, combine the roasted red peppers, Greek yogurt, garlic, and smoked paprika, blending until the sauce is completely smooth.

• 5

  Lower the skillet heat to medium, pour in the red pepper sauce, and stir gently until warmed through.

• 6

  Drain the pasta, reserving two tablespoons of pasta water, and add the pasta and chicken into the skillet with the sauce.

• 7

  Toss everything together, adding the reserved pasta water if needed to reach your desired consistency.

• 8

  Serve immediately topped with freshly chiffonaded basil.