NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 tsp olive oil

0.25 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

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and sauté minced garlic until fragrant.

• 3

  Add the chicken breast pieces to the skillet, seasoning with salt, pepper, and oregano, and cook until golden and cooked through.

• 4

  Stir in the tomato puree and baby spinach, simmering until the spinach is wilted and the sauce is bubbling.

• 5

  Reduce heat to low, stir in the Greek yogurt until smooth and creamy, then fold in the cooked pasta and fresh basil.