NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Non-fat Greek yogurt

2 tbsp Sun-dried tomatoes

2 cups Fresh baby spinach

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set aside.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet.

• 5

  Cook the chicken for 5-7 minutes until golden and cooked through, then add the minced garlic and sun-dried tomatoes.

• 6

  Stir in the baby spinach and cook for 1 minute until the leaves are just wilted.

• 7

  Turn the heat to low and add the cooked pasta, pesto, Greek yogurt, and reserved pasta water to the skillet.

• 8

  Toss gently until the yogurt and pesto create a smooth, creamy coating over the pasta and chicken.