NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 tsp olive oil

2 cloves garlic

0.25 cup fresh basil

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

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 pasta cooks, dice the chicken breast into bite-sized pieces and season lightly with a pinch of sea salt.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

• 5

  Pour in the tomato puree and simmer over medium-low heat for 3 minutes to allow the flavors to meld.

• 6

  Remove the skillet from the heat and whisk in the Greek yogurt, lemon juice, and lemon zest until the sauce is smooth and creamy.

• 7

  Drain the pasta and add it to the skillet along with the fresh chopped basil, tossing everything together until well coated.

• 8

  Season with the remaining sea salt and black pepper before serving immediately.