NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup nonfat Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 cup yellow onion

1 cup baby spinach

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

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 pasta cooks, heat olive oil in a skillet over medium heat. Season sliced chicken breast with half the salt and pepper, then sauté until golden and cooked through.

• 3

  In a high-speed blender, combine the roasted red peppers, Greek yogurt, garlic, and red pepper flakes. Blend until completely smooth.

• 4

  Remove the chicken from the skillet and set aside. In the same skillet, sauté the diced yellow onion until translucent.

• 5

  Pour the blended red pepper sauce into the skillet with the onions and simmer for 2 minutes over low heat.

• 6

  Add the cooked pasta, sautéed chicken, and baby spinach to the skillet. Toss gently until the spinach is wilted and the pasta is well coated.

• 7

  Season with the remaining sea salt and black pepper, then serve topped with a sprinkle of parmesan cheese.