NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea penne pasta

1 cup Broccoli florets

1 cup Red bell pepper

1 tsp Olive oil

0.25 cup Plain non-fat Greek yogurt

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell peppers with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.

• 4

  While vegetables roast, boil the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 5

  Season the chicken breast with a pinch of salt and pepper, then pan-sear in a non-stick skillet over medium heat until cooked through, about 6 minutes per side.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and minced garlic until combined.

• 7

  Slice the cooked chicken into bite-sized strips.

• 8

  In the pasta pot over very low heat, combine the drained pasta, yogurt mixture, and reserved pasta water, stirring gently until a creamy sauce forms.

• 9

  Fold in the roasted vegetables and sliced chicken, then garnish with fresh parsley before serving.