NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup tomato puree

2 tbsp Greek yogurt

1 tsp olive oil

2 clove garlic

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and set it aside.

• 3

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast seasoned with half of the salt and pepper.

• 4

  Sauté the chicken until golden brown and cooked through, approximately 6-8 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 6

  Pour in the tomato puree and simmer for 5 minutes, stirring occasionally to incorporate the pan drippings and thicken slightly.

• 7

  Reduce the heat to low and stir in the Greek yogurt and reserved pasta water until the sauce is smooth and creamy.

• 8

  Add the cooked pasta and chicken back into the skillet, tossing well to coat every piece in the sauce.

• 9

  Stir in the fresh torn basil leaves and the remaining salt and pepper just before serving for a burst of herbal freshness.