NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup tomato puree

0.25 cup Greek yogurt

1 tsp olive oil

0.5 cup fresh basil

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a large 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 sauté the diced chicken breast until golden and cooked through.

• 3

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

• 4

  Pour in the tomato puree, sea salt, and black pepper, then simmer the sauce for 3-4 minutes on low heat.

• 5

  Remove the skillet from heat and stir in the Greek yogurt and baby spinach until the greens are wilted and the sauce is velvety.

• 6

  Drain the pasta and toss it into the skillet with the creamy sauce, finishing with a handful of fresh torn basil.