NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

0.5 oz Pancetta

4 oz Chicken breast

1 tsp Olive oil

1 tbsp Shallot

1 clove Garlic

1 tbsp Vodka

0.5 cup Tomato puree

2 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  In a large skillet over medium heat, add the diced pancetta and cook until crispy and the fat has rendered.

• 3

  Add the cubed chicken breast to the skillet with the pancetta and sauté until the chicken is golden brown and cooked through.

• 4

  Remove the chicken and pancetta from the pan and set aside, leaving the drippings in the pan.

• 5

  Add the olive oil to the same skillet, then stir in the minced shallot and garlic, sautéing for 1-2 minutes until fragrant.

• 6

  Pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer for 1 minute until reduced.

• 7

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

• 8

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

• 9

  Add the cooked pasta, chicken, and pancetta back into the skillet, tossing well to coat everything in the sauce.

• 10

  Garnish with fresh basil chiffonade and serve immediately.