NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

1.5 tbsp Basil pesto

2 tbsp Plain Greek yogurt

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

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, season the diced chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

• 5

  In a small bowl, whisk together the basil pesto and Greek yogurt until a smooth, creamy consistency is reached.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, then add the pasta to the skillet with the chicken.

• 7

  Reduce the heat to low, stir in the pesto-yogurt mixture, and add the reserved pasta water to loosen the sauce as needed.

• 8

  Serve the pasta immediately topped with a sprinkle of grated parmesan cheese.