NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1.5 oz chickpea penne pasta

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 cup tomato puree

0.25 cup nonfat plain greek yogurt

1 tsp olive oil

1 tsp vodka

1 tbsp minced shallots

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

2 leaves fresh basil

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea penne until al dente, about 7-9 minutes.

• 2

  While pasta cooks, slice the chicken breast into thin cutlets and season with sea salt, black pepper, and dried oregano.

• 3

  In a shallow bowl, combine almond flour and grated parmesan; dredge the chicken cutlets until evenly coated.

• 4

  Heat olive oil in a non-stick skillet over medium heat and cook the chicken for 4-5 minutes per side until golden and cooked through.

• 5

  Remove chicken from the pan and set aside; in the same pan, sauté minced shallots and garlic until fragrant.

• 6

  Deglaze the pan with vodka, scraping up any browned bits, then stir in the tomato puree.

• 7

  Reduce heat to low and whisk in the Greek yogurt until the sauce is smooth and creamy.

• 8

  Toss the cooked penne into the sauce, slice the chicken, and serve garnished with fresh torn basil.