NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup Greek yogurt

2 tbsp sundried tomatoes

1 cup fresh baby spinach

3 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp olive oil

PREPARATION

• 1

  Preheat oven to 400°F and wrap the garlic cloves in foil with a drop of oil to roast for 20 minutes until soft.

• 2

  Boil a large pot of salted water and cook the chickpea pasta according to package directions, reserving 0.25 cup of pasta water.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium heat until golden and cooked through.

• 4

  Remove the chicken to rest for five minutes before slicing it into thin, bite-sized strips.

• 5

  In the same skillet, mash the roasted garlic and whisk in the Greek yogurt, reserved pasta water, and red pepper flakes until smooth.

• 6

  Stir in the sundried tomatoes and baby spinach, allowing the greens to wilt gently into the warm sauce.

• 7

  Toss the cooked pasta and sliced chicken into the skillet until every piece is coated in the creamy garlic sauce.