NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 cup yellow onion

1 cup fresh spinach

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

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, then add the diced onion and minced garlic, sautéing until translucent.

• 4

  Add the chicken to the skillet and cook for 5-7 minutes until browned and cooked through.

• 5

  Pour in the tomato puree and add the fresh spinach, stirring until the spinach has wilted into the sauce.

• 6

  Lower the heat to a simmer and stir in the Greek yogurt and chopped fresh basil until the sauce is smooth and creamy.

• 7

  Drain the pasta and toss it directly into the skillet with the sauce, coating every noodle before serving.