NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup non-fat Greek yogurt

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

  Cook the chickpea pasta in a large pot of boiling salted water according to package directions until al dente.

• 2

  While the pasta cooks, place the roasted red peppers, non-fat Greek yogurt, garlic, and nutritional yeast in a blender and process until smooth.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken breast, seasoned with sea salt and black pepper.

• 4

  Sauté the chicken until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Reduce the heat to low and pour the blended red pepper sauce into the skillet with the chicken.

• 6

  Add the fresh baby spinach to the pan and stir until the leaves are just wilted.

• 7

  Drain the pasta and toss it directly into the skillet, coating every strand in the creamy, vibrant sauce.