NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup plain Greek yogurt

0.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

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

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest before slicing.

• 4

  In the same skillet, reduce heat to medium and sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.

• 5

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

• 6

  Add the cooked pasta and baby spinach to the skillet, then pour the pesto-yogurt sauce over the top.

• 7

  Toss everything together for 1-2 minutes until the spinach is wilted and the pasta is thoroughly coated.

• 8

  Slice the chicken and place it over the pasta to serve.