NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

3 oz Chicken breast

0.5 cup Corn kernels

0.25 cup Non-fat Greek yogurt

0.5 oz Feta cheese

1 tsp Olive oil

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions.

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  In a large skillet over medium heat, add the olive oil, minced garlic, and corn kernels.

• 4

  Sauté for 3-4 minutes until the garlic is fragrant and the corn is slightly golden.

• 5

  Add the cooked, diced chicken breast to the skillet to warm through.

• 6

  In a small bowl, whisk together the Greek yogurt, crumbled feta, lemon juice, red pepper flakes, sea salt, and black pepper.

• 7

  Reduce the skillet heat to low and add the cooked pasta and the yogurt mixture.

• 8

  Gradually stir in the reserved pasta water until the sauce is creamy and coats the noodles evenly.

• 9

  Remove from heat and stir in the fresh chopped basil before serving.