NUTRITION

SERVINGS

INGREDIENTS

1.25 oz chickpea pasta

4 oz rotisserie chicken breast

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

• 3

  Toss the zucchini and bell peppers on the baking sheet with olive oil, sea salt, black pepper, and garlic powder.

• 4

  Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized around the edges.

• 5

  While vegetables roast, boil the chickpea pasta in a pot of salted water according to package instructions.

• 6

  Before draining the pasta, reserve 2 tablespoons of the starchy pasta water.

• 7

  In a large mixing bowl, whisk together the plain Greek yogurt, grated parmesan cheese, and the reserved pasta water to create a smooth sauce.

• 8

  Add the cooked pasta, shredded rotisserie chicken breast, and roasted vegetables to the bowl.

• 9

  Toss everything together until the pasta is well-coated in the creamy sauce.

• 10

  Garnish with chopped fresh parsley and serve immediately.