NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken breast

0.5 oz prosciutto

0.5 cup tomato puree

1 tbsp Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, reserving 1 tablespoon of the pasta water before draining.

• 2

  In a skillet over medium heat, crisp the prosciutto slices until golden and brittle, then remove and crumble into shards.

• 3

  Add the olive oil to the same skillet and sauté the diced chicken breast with sea salt and black pepper until cooked through.

• 4

  Stir in the minced garlic and tomato puree, simmering for 3 minutes until the sauce slightly thickens.

• 5

  Remove the skillet from the heat, then stir in the Greek yogurt and reserved pasta water to create a creamy texture.

• 6

  Fold in the cooked pasta and fresh basil, then top with the crispy prosciutto crumbles before serving.