NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz chicken breast

1 cup cherry tomatoes

1 tsp olive oil

2 tbsp Greek yogurt

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cherry tomatoes with olive oil, half of the sea salt, and half of the black pepper on the baking sheet, then roast for 15 minutes until they begin to burst.

• 3

  While tomatoes roast, bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions, reserving 2 tablespoons of pasta water before draining.

• 4

  Season the chicken breast with dried oregano and the remaining salt and pepper, then sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until fully cooked.

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, and then slice it into thin strips.

• 6

  In the same skillet over low heat, whisk together the Greek yogurt, minced garlic, and the reserved pasta water until a smooth sauce forms.

• 7

  Add the cooked pasta, sliced chicken, and roasted tomatoes to the skillet, tossing gently to coat everything in the creamy sauce.

• 8

  Garnish with freshly chopped basil and serve immediately.