NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

0.5 tbsp extra virgin olive oil

1 tbsp basil pesto

2 tbsp nonfat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

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 directions, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Season the cubed chicken breast with sea salt and black pepper, then add it to the skillet along with the minced garlic.

• 4

  Sauté the chicken for 6-8 minutes until golden brown and cooked through.

• 5

  Stir in the sun-dried tomatoes and baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

• 6

  In a small bowl, whisk together the basil pesto and nonfat Greek yogurt until smooth.

• 7

  Lower the skillet heat to low, then add the cooked pasta, the pesto-yogurt mixture, and the reserved pasta water.

• 8

  Toss everything together gently until the pasta is coated in a creamy, herbaceous sauce and serve immediately.