YOUR SOLIN GENERATED RECIPE
Creamy Tomato Basil Pasta
Sautéed chicken breast and chickpea pasta tossed in a velvety tomato basil sauce finished with a swirl of cool Greek yogurt.
INGREDIENTS
2 oz chickpea pasta
4 oz chicken breast
0.5 cup tomato puree
2 tbsp non-fat Greek yogurt
1 tsp olive oil
1 clove garlic
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Boil the chickpea pasta in salted water according to package directions until al dente, then drain and set aside.
Heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.
Add the minced garlic and dried oregano to the skillet, stirring for 30 seconds until the aroma is released.
Pour in the tomato puree and simmer for 3 to 5 minutes until the sauce thickens slightly.
Remove the skillet from the heat and stir in the Greek yogurt and chopped fresh basil until the sauce becomes creamy and well-combined.
Toss the cooked pasta into the skillet, coating every strand in the sauce, and season with sea salt and black pepper before serving.