NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup non-fat Greek yogurt

1 tsp olive oil

1 clove garlic

1 tbsp parmesan cheese

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions; drain and set aside.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  In a high-speed blender, combine the roasted red peppers, Greek yogurt, garlic, and parmesan cheese, blending until the sauce is completely smooth.

• 5

  Lower the skillet heat to medium, add the fresh spinach, and stir until just wilted.

• 6

  Pour the red pepper sauce into the skillet with the chicken and spinach, stirring for 1-2 minutes until warmed through.

• 7

  Toss the cooked pasta into the skillet, coating every noodle in the creamy sauce before serving immediately.