NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

0.25 cup Plain Greek yogurt

1 cup Baby spinach

0.5 cup Cherry tomatoes

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes.

• 5

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the tomatoes begin to soften.

• 6

  Stir in the baby spinach and cook until just wilted.

• 7

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

• 8

  Lower the skillet heat to low, then add the cooked pasta and the creamy pesto sauce mixture.

• 9

  Toss everything together until the pasta is evenly coated and heated through, then serve immediately.