NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea rotini pasta

1 tbsp basil pesto

0.25 cup plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the chickpea pasta according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the pan and slice into thin strips.

• 4

  In the same skillet, reduce the heat to low and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and stir for 30 seconds until just beginning to wilt.

• 6

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

• 7

  Return the sliced chicken and cooked pasta to the skillet. Pour the pesto cream sauce over the mixture and toss gently over low heat until the pasta is well coated and the sauce is warmed through.