NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

2 oz Chickpea pasta

0.5 cup Roasted red peppers

0.25 cup Plain Greek yogurt

1 tsp Olive oil

1 cup Baby spinach

1 clove Garlic

0.25 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 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 large skillet over medium heat and sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced yellow onion and minced garlic, sautéing until fragrant and translucent.

• 5

  In a blender, combine the roasted red peppers, Greek yogurt, and smoked paprika, blending until the mixture is completely smooth.

• 6

  Pour the red pepper sauce into the skillet with the onions and garlic, stirring over low heat until warmed through.

• 7

  Add the cooked pasta, sautéed chicken, and baby spinach to the skillet, tossing gently until the spinach is wilted and the sauce is creamy.