NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.25 oz chickpea pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

0.5 cup cherry tomatoes

1 tsp olive oil

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set aside.

• 3

  Dice the chicken breast into small cubes and season evenly with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5 to 7 minutes until golden brown and fully cooked.

• 5

  Add the halved cherry tomatoes and minced garlic to the skillet, cooking for another 2 minutes until the tomatoes begin to blister.

• 6

  Reduce the heat to low. Stir in the basil pesto, Greek yogurt, lemon juice, and the reserved pasta water, whisking gently until a creamy sauce forms.

• 7

  Add the cooked pasta to the skillet and toss thoroughly to coat every noodle in the pesto sauce before serving.