NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

2 tbsp Plain non-fat Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 clove Garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season with 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, approximately 5-6 minutes.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.

• 5

  Lower the heat to low and stir in the baby spinach until it just begins to wilt from the residual heat.

• 6

  In a small bowl, whisk together the basil pesto, Greek yogurt, and the reserved pasta water until a smooth, creamy sauce forms.

• 7

  Add the cooked pasta to the skillet and pour the pesto mixture over the top, tossing gently to coat all ingredients in the velvety sauce.