NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea spaghetti

0.5 cup Cherry tomatoes

1.5 tbsp Basil pesto

1 tbsp Greek yogurt

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  Toss the cherry tomatoes with the olive oil, a pinch of sea salt, and black pepper on the baking sheet.

• 3

  Roast the tomatoes for 12 to 15 minutes until they are blistered and soft.

• 4

  Season the chicken breast with the remaining salt and pepper, then sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until fully cooked.

• 5

  While the chicken is cooking, boil the chickpea spaghetti in a pot of salted water according to the package instructions until al dente.

• 6

  Reserve 2 tablespoons of the pasta cooking water before draining the spaghetti.

• 7

  In a mixing bowl, whisk together the basil pesto, Greek yogurt, minced garlic, and the reserved pasta water to create a smooth, creamy sauce.

• 8

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

• 9

  Combine the cooked pasta, sliced chicken, and roasted tomatoes in the bowl with the pesto sauce, tossing gently to coat everything evenly.

• 10

  Garnish with fresh chopped basil and serve immediately while warm.