NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

3 oz chicken breast

2 medium poblano peppers

0.5 cup Greek yogurt

0.5 cup fresh cilantro

2 cloves garlic

0.25 cup white onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the poblano peppers under a broiler or over an open flame, turning occasionally until the skin is charred and blistered on all sides.

• 2

  Place the charred peppers in a bowl and cover with a lid or plastic wrap for 10 minutes to steam, then peel off the skin, remove the seeds, and roughly chop.

• 3

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti according to package directions until al dente.

• 4

  While the pasta cooks, season the chicken breast with half of the salt and pepper, then grill in a pan over medium-high heat until fully cooked through, about 5-6 minutes per side.

• 5

  In a blender, combine the roasted poblanos, Greek yogurt, cilantro, garlic, white onion, and the remaining salt and pepper. Blend until completely smooth.

• 6

  Heat the olive oil in a large skillet over medium heat. Pour in the poblano sauce and simmer gently for 3-4 minutes to meld the flavors.

• 7

  Drain the pasta and add it directly to the skillet with the sauce, tossing well to coat every strand.

• 8

  Slice the grilled chicken into strips and serve on top of the creamy green spaghetti.