NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

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

• 1

  Boil the chickpea pasta in a pot of salted water according to the package instructions until al dente.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat olive oil in a skillet over medium heat and sear the chicken until golden and cooked through, about 5-7 minutes per side.

• 4

  Remove the chicken from the pan to rest, then add the minced garlic to the same skillet and sauté until fragrant.

• 5

  Pour in the tomato puree and simmer on low heat for 3 minutes to meld the flavors.

• 6

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

• 7

  Slice the chicken into strips and toss the cooked pasta into the sauce, garnishing with freshly torn basil leaves.