NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup plain Greek yogurt

0.5 tsp olive oil

1 clove garlic

0.25 cup yellow onion

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente, then drain and set aside.

• 2

  In a large skillet, heat the olive oil over medium-high heat and sauté the diced yellow onion and minced garlic for 3 minutes until softened and fragrant.

• 3

  Add the diced chicken breast to the skillet and season with sea salt, black pepper, and smoked paprika, cooking for 6 to 8 minutes until the chicken is browned and cooked through.

• 4

  While the chicken cooks, place the roasted red peppers and plain Greek yogurt into a high-speed blender and pulse until the mixture is a completely smooth, orange-hued cream.

• 5

  Reduce the skillet heat to low, pour in the blended red pepper sauce, and add the fresh spinach, stirring gently until the leaves are just wilted.

• 6

  Add the cooked pasta to the skillet and toss everything together until the noodles are thoroughly coated in the warm, velvety sauce before serving immediately.