NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.5 oz Pancetta

3 oz Chicken breast

1 tsp Olive oil

2 tbsp Yellow onion

1 clove Garlic

0.5 cup Tomato puree

1 tbsp Vodka

0.25 cup Plain Greek yogurt

0.13 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp 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, place a large skillet over medium heat and add the diced pancetta, cooking until the fat renders and the meat is golden brown.

• 3

  Add the diced chicken breast to the skillet with the pancetta and sear until cooked through and lightly browned on all sides.

• 4

  Push the meat to the edges of the pan and add the olive oil, minced onion, and minced garlic to the center, sautéing for 2 minutes until fragrant.

• 5

  Pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom, and allow the liquid to reduce by half.

• 6

  Stir in the tomato puree, red pepper flakes, sea salt, and black pepper, then let the sauce simmer on low for 5 minutes.

• 7

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

• 8

  Toss the cooked pasta into the sauce until well coated and serve immediately topped with freshly chopped basil.