NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry chickpea pasta

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

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 reserved pasta water

PREPARATION

• 1

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

• 2

  Reserve 1 tablespoon of the starchy pasta water before draining the pasta into a colander.

• 3

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 5

  Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.

• 6

  Lower the heat to medium-low and add the fresh baby spinach, stirring until the leaves just begin to wilt.

• 7

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

• 8

  Add the cooked pasta to the skillet and pour the creamy pesto sauce over the mixture, tossing well to coat everything evenly before serving.