NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz chickpea penne pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tsp olive oil

0.5 cup cherry tomatoes

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea penne according to package instructions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

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

• 5

  Lower the heat to medium and stir in the fresh baby spinach, cooking just until the leaves are wilted.

• 6

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

• 7

  Drain the pasta, reserving a splash of pasta water, then add the pasta and the creamy pesto mixture to the skillet.

• 8

  Toss everything together over low heat until the sauce coats the pasta evenly, adding a teaspoon of pasta water if needed for consistency.