NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup tomato puree

2 tbsp non-fat Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh spinach

2 cloves garlic

0.25 cup fresh basil

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 directions until al dente.

• 2

  While pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sauté until golden and cooked through.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 5

  Pour in the tomato puree and simmer for 5 minutes, then stir in the fresh spinach until it is just wilted.

• 6

  Remove the skillet from heat and stir in the non-fat Greek yogurt and chopped fresh basil to create a velvety sauce.

• 7

  Toss the cooked pasta with the sauce and serve immediately.