NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz chickpea pasta

0.5 tbsp basil pesto

2 tbsp plain Greek yogurt

0.5 cup cherry tomatoes

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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

• 3

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

• 4

  Remove the chicken from the skillet and set aside to rest for 3 minutes before slicing into bite-sized strips.

• 5

  In the same skillet, add the cherry tomatoes and minced garlic. Sauté for 3-4 minutes 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 and creamy.

• 7

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 8

  Add the cooked pasta, sliced chicken, and creamy pesto mixture to the skillet with the tomatoes.

• 9

  Toss everything together over low heat, adding the reserved pasta water if needed to reach your desired sauce consistency.

• 10

  Serve immediately while hot and fragrant.