NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

0.5 cup cherry tomatoes

1 tsp olive oil

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through.

• 5

  Stir in the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to soften and blister.

• 6

  In a small bowl, whisk together the basil pesto, Greek yogurt, and lemon juice until smooth and creamy.

• 7

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta.

• 8

  Reduce the skillet heat to low; add the cooked pasta, the pesto-yogurt mixture, and the reserved pasta water to the chicken and tomatoes.

• 9

  Toss everything together gently for 1 minute until the sauce is velvety and coats the pasta evenly.

• 10

  Garnish with freshly chopped basil and serve immediately.