NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

0.5 cup Tomato puree

0.25 cup Plain Greek yogurt

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt, black pepper, and dried oregano, then add it to the skillet.

• 4

  Cook the chicken for 5 to 7 minutes until golden brown and cooked through, then stir in the minced garlic for 30 seconds.

• 5

  Reduce the heat to low and stir in the tomato puree, simmering for 2 minutes to meld the flavors.

• 6

  Remove the skillet from the heat and whisk in the Greek yogurt and fresh basil until the sauce is smooth and creamy.

• 7

  Toss the cooked pasta into the sauce until well coated and serve immediately while hot.