NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup tomato puree

2 tbsp non-fat Greek yogurt

1 cup fresh baby spinach

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

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 olive oil in a large skillet over medium heat and add the diced chicken breast.

• 3

  Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through.

• 4

  Add the minced garlic to the skillet and sauté for one minute until fragrant.

• 5

  Pour in the tomato puree and simmer for 3-4 minutes to allow the flavors to meld.

• 6

  Stir in the fresh baby spinach until just wilted, then remove the skillet from the heat.

• 7

  Whisk in the Greek yogurt until the sauce is creamy and smooth.

• 8

  Add the cooked pasta and fresh basil to the skillet, tossing well to coat everything in the velvety sauce.