NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Lentil penne pasta

3.5 oz Chicken breast

0.5 oz Pancetta

0.5 cup Tomato puree

1 tbsp Vodka

2 tbsp Plain Greek yogurt

1 tbsp Shallot

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the lentil penne according to package directions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and sauté the diced chicken and pancetta until the chicken is cooked through and pancetta is golden.

• 3

  Remove chicken and pancetta from the pan and set aside, leaving the rendered fat in the skillet.

• 4

  Add the minced shallot and garlic to the skillet, sautéing for 2 minutes until fragrant and translucent.

• 5

  Pour in the vodka to deglaze the pan, scraping up any browned bits, and simmer until the liquid is reduced by half.

• 6

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

• 7

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

• 8

  Toss the cooked pasta, chicken, and pancetta into the sauce, garnishing with fresh parsley before serving.