Pesto Chicken Pasta
Prep Time: 10 mins|Cook Time: 15 mins
Serves: 4
Ingredients
- 1 pack Just Bare Boneless Skinless Chicken Breast Fillets
- 8 oz protein chickpea
- 1 Tbsp. olive oil
- 1 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. black pepper
- ½ cup plain nonfat Greek yogurt
- ⅓ cup basil pesto
- 1 Tbsp. lemon juice
- 1–2 Tbsp. warm water or pasta water (to thin sauce as needed)
- 1 cup cherry tomatoes, halved
Instructions
- Boil chickpea pasta, drain, toss with a drizzle of olive oil to prevent sticking, and set aside. (Reserve 1–2 tablespoons of the pasta water to loosen the sauce later.)
- Pat dry chicken and season with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook until golden brown and internal temperature reaches 165°F. Remove from heat and slice.
- In a bowl, whisk together Greek yogurt, basil pesto, lemon juice, and a splash of pasta water until smooth and creamy.
- In a large mixing bowl, combine the pasta, chicken, and cherry tomatoes.
- Pour the pesto sauce over top and toss until evenly coated.