NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

0.5 cup Roasted red peppers

2 tbsp Full-fat coconut milk

1 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, then drain.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and smoked paprika.

• 3

  Heat olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 4

  In a high-speed blender, combine the roasted red peppers, coconut milk, garlic, and nutritional yeast until completely smooth.

• 5

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 6

  Return the cooked pasta to the pot and pour the blended red pepper sauce over the noodles, stirring over low heat until warmed through.

• 7

  Fold in the sliced chicken and serve immediately, garnished with freshly chopped basil.