NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea spaghetti

3 oz chicken breast

0.5 tsp extra virgin olive oil

1 clove garlic

0.25 cup tomato puree

2 tbsp plain non-fat Greek yogurt

1 cup baby spinach

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes.

• 4

  Mince the garlic and add it to the skillet with the chicken, cooking for 1 minute until fragrant.

• 5

  Stir in the tomato puree and baby spinach, cooking until the spinach is wilted and the sauce is heated through.

• 6

  Remove the skillet from the heat. Stir in the Greek yogurt and freshly chopped basil until the sauce is smooth and creamy.

• 7

  Drain the pasta, reserving a tablespoon of pasta water, and toss the spaghetti into the skillet with the sauce and chicken.

• 8

  Mix well until the pasta is thoroughly coated, adding the reserved pasta water if needed to loosen the sauce, and serve immediately.