NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 tbsp basil pesto

2 tbsp 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

  Cook the chickpea pasta in boiling salted water according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken to a plate to rest, then slice into bite-sized strips.

• 5

  In the same skillet, add the cherry tomatoes and minced garlic, sautéing until the tomatoes begin to blister and soften.

• 6

  In a small bowl, whisk together the basil pesto, Greek yogurt, and lemon juice until smooth.

• 7

  Reduce skillet heat to low, add the cooked pasta, sliced chicken, and pesto mixture, tossing gently with the reserved pasta water to create a creamy coating.