NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz chickpea pasta

1 tbsp basil pesto

2 tbsp nonfat Greek yogurt

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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

• 3

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

• 4

  Add the cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften and blister slightly.

• 5

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

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt with one tablespoon of the hot pasta water to create a smooth, creamy sauce.

• 7

  Drain the pasta and add it to the skillet, pouring the creamy pesto sauce over the top and tossing well to coat all ingredients.