NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

1.5 slice Bacon

2 oz Chicken breast

0.5 cup Frozen peas

0.2 cup Plain non-fat Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

1 tbsp Water

PREPARATION

• 1

  Boil chickpea pasta in salted water until al dente, then drain and set aside.

• 2

  In a large skillet, cook chopped bacon over medium heat until crispy, then remove and set aside on a paper towel.

• 3

  Using the same skillet with the remaining bacon fat, sauté diced chicken breast until golden and cooked through.

• 4

  Stir in frozen peas and cook for 2 minutes until bright green and tender.

• 5

  In a small bowl, whisk together Greek yogurt, dill, garlic powder, onion powder, salt, pepper, and water to create the ranch sauce.

• 6

  Reduce skillet heat to low, add the cooked pasta and bacon back into the pan.

• 7

  Fold in the ranch sauce until everything is evenly coated and warm, then garnish with fresh chives before serving.