NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup zucchini

0.5 cup cherry tomatoes

0.13 cup plain Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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, reserving 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the chicken breast seasoned with sea salt and black pepper.

• 3

  Sauté the chicken until golden and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced zucchini and halved cherry tomatoes, cooking until the zucchini is tender and tomatoes begin to burst.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 6

  Lower the heat to low, return the chicken to the pan, and stir in the Greek yogurt and reserved pasta water to create a creamy sauce.

• 7

  Fold in the cooked pasta and fresh basil, tossing until everything is well coated and heated through.