NUTRITION

SERVINGS

INGREDIENTS

4 oz cubed chicken breast

1 oz dry chickpea pasta

0.5 cup jarred roasted red peppers

0.25 cup plain nonfat Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

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

• 2

  While pasta cooks, place the roasted red peppers, Greek yogurt, garlic, nutritional yeast, salt, and pepper into a high-speed blender and process until smooth.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the cubed chicken breast, sautéing until cooked through and golden brown.

• 4

  Lower the heat to medium and pour the red pepper sauce into the skillet with the chicken, stirring to combine.

• 5

  Add the cooked pasta and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated.