NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea penne pasta

0.25 cup tomato puree

2 tbsp plain non-fat Greek yogurt

0.5 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

5 leaves fresh basil

1 tbsp nutritional yeast

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and mince the garlic.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the chicken, garlic, sea salt, black pepper, and dried oregano.

• 4

  Sauté the chicken for 5-7 minutes until cooked through and lightly golden.

• 5

  Lower the heat and stir in the tomato puree, simmering for 2 minutes to meld the flavors.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt and nutritional yeast until the sauce is smooth and creamy.

• 7

  Drain the pasta, reserving a splash of pasta water, and toss the noodles into the skillet with the sauce.

• 8

  Thin the sauce with a little pasta water if needed, then garnish with torn fresh basil leaves before serving.