NUTRITION

SERVINGS

INGREDIENTS

2.75 oz chicken breast

2 oz chickpea pasta

0.5 cup roasted red peppers

0.13 cup plain Greek yogurt

1 clove garlic

1 small shallot

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

2 tbsp fresh basil

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 pasta cooks, heat the olive oil in a skillet over medium heat and sauté the diced chicken breast seasoned with sea salt, black pepper, and smoked paprika until golden and cooked through.

• 3

  In a high-speed blender, combine the roasted red peppers, Greek yogurt, garlic, and shallot, processing until the mixture is velvety and completely smooth.

• 4

  Pour the red pepper sauce into the skillet with the chicken, stirring over low heat for 2 minutes to warm through without boiling the yogurt.

• 5

  Drain the pasta and toss it directly into the skillet with the sauce and chicken, coating every noodle thoroughly.

• 6

  Serve immediately, garnished with freshly torn basil leaves for a bright pop of flavor.