NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

0.5 oz Pancetta

0.25 cup Frozen peas

1 tbsp Parmesan cheese

1 tbsp Greek yogurt

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced pancetta, cooking until it becomes golden and crispy.

• 3

  Add the diced chicken breast to the skillet with the pancetta and sauté until cooked through and no longer pink.

• 4

  Stir in the minced garlic and frozen peas, cooking for 2 minutes until the garlic is fragrant and the peas are bright green.

• 5

  Lower the heat and add the cooked pasta to the skillet along with the Greek yogurt, parmesan cheese, and reserved pasta water.

• 6

  Toss everything together until a smooth, creamy sauce forms that coats the pasta evenly.

• 7

  Season with sea salt and black pepper before serving immediately in a warm bowl.