NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1.5 oz Chickpea spaghetti

2 medium Poblano peppers

0.5 cup Plain non-fat Greek yogurt

1 tsp Extra virgin olive oil

2 clove Garlic

0.25 cup White onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Lime juice

PREPARATION

• 1

  Place the poblano peppers under a broiler, 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 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, heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast with sea salt and black pepper until cooked through.

• 5

  Add the minced garlic and diced onion to the skillet with the chicken, cooking for 3 minutes until the onion is translucent.

• 6

  In a high-speed blender, combine the roasted poblanos, Greek yogurt, and lime juice, blending until the sauce is completely smooth and vibrant green.

• 7

  Drain the pasta, reserving a small amount of pasta water, and add the spaghetti and the poblano sauce to the skillet with the chicken.

• 8

  Toss everything together over low heat until the sauce coats the noodles evenly, adding a splash of pasta water if needed to reach your desired consistency.

• 9

  Divide the spaghetti into bowls and garnish with freshly chopped cilantro before serving.