NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Non-fat plain Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Fresh spinach

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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, season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, searing until golden and cooked through.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

• 5

  Reduce the heat to low, then stir in the fresh spinach until just wilted.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy sauce base.

• 7

  Drain the pasta, reserving a splash of pasta water, and add both to the skillet with the chicken and vegetables.

• 8

  Pour the pesto-yogurt mixture over the pasta and toss everything together until well-coated and creamy.