NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

2 clove garlic

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Lower the heat to medium, add the minced garlic, and cook for 1 minute until fragrant.

• 5

  Stir in the tomato puree and red pepper flakes, simmering for 3-4 minutes to allow the flavors to meld.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt and fresh basil until the sauce is smooth and creamy.

• 7

  Drain the pasta, reserving a splash of pasta water, and toss the pasta into the skillet with the sauce.

• 8

  Add a tablespoon of pasta water if needed to thin the sauce, then serve immediately.