NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1.5 oz chickpea pasta

2 cup cherry tomatoes

0.5 tbsp olive oil

0.5 cup non-fat greek yogurt

3 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup fresh basil

1 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  Toss the cherry tomatoes and garlic cloves with olive oil and half of the sea salt and black pepper on the prepared sheet.

• 3

  Roast for 20 minutes until the tomatoes have burst and are slightly charred.

• 4

  While the tomatoes roast, cook the chickpea pasta in boiling water according to package instructions then drain.

• 5

  Season the chicken breast with the remaining salt and pepper and pan-sear over medium heat until cooked through to an internal temperature of 165°F.

• 6

  Transfer the roasted tomatoes and garlic into a blender with the Greek yogurt and fresh basil, pulsing until the mixture is smooth and creamy.

• 7

  Slice the cooked chicken breast into thin, bite-sized strips.

• 8

  Toss the warm pasta with the creamy tomato sauce and top with the sliced chicken and red pepper flakes before serving.