NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 cup baby spinach

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving two tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then add it to the skillet and cook until golden brown and cooked through.

• 4

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

• 5

  Stir in the baby spinach and chopped sun-dried tomatoes, cooking until the spinach is just wilted.

• 6

  Reduce the heat to low and stir in the basil pesto, non-fat Greek yogurt, and reserved pasta water to create a smooth, creamy sauce.

• 7

  Add the cooked pasta to the skillet, tossing well to coat every noodle in the pesto cream before serving.