NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

0.5 cup Roasted red peppers

0.25 cup Greek yogurt

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

2 tbsp Pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  In a large skillet, heat the extra virgin olive oil over medium heat and sauté the diced yellow onion and minced garlic until they are softened and fragrant.

• 3

  Add the sliced chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until the chicken is golden brown and cooked through.

• 4

  While the chicken is cooking, place the roasted red peppers and Greek yogurt into a high-speed blender and process until the mixture is completely smooth and creamy.

• 5

  Pour the red pepper sauce into the skillet with the chicken, then add the cooked chickpea pasta and the reserved pasta water, tossing until every noodle is well coated.

• 6

  Serve the pasta immediately in a shallow bowl, garnished with freshly chopped basil for a bright and aromatic finish.