NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea spaghetti

0.25 cup nonfat plain Greek yogurt

4 oz diced green chilis

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 cup diced red bell pepper

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

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

  Reserve 2 tablespoons of the pasta cooking water, then drain the noodles and set aside.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Season the chicken breast with sea salt, black pepper, and garlic powder, then add to the skillet and sauté until golden and cooked through.

• 5

  Add the diced red bell peppers to the skillet and cook for 2 minutes until just tender.

• 6

  Reduce the heat to low and stir in the diced green chilis and baby spinach, stirring until the spinach is just wilted.

• 7

  In a small bowl, whisk together the Greek yogurt and lime juice until smooth.

• 8

  Add the cooked spaghetti and reserved pasta water to the skillet, then pour in the yogurt mixture.

• 9

  Toss everything gently over low heat until the sauce is creamy and evenly coats the pasta.

• 10

  Garnish with chopped fresh cilantro and serve warm.