NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

0.5 cup Roasted red peppers

2 tbsp Non-fat Greek yogurt

1 tsp Olive oil

1 clove Garlic

1 cup Fresh spinach

1 tbsp Nutritional yeast

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, reserving 0.25 cup of pasta water before draining.

• 2

  In a high-speed blender, combine the roasted red peppers, Greek yogurt, nutritional yeast, and garlic, processing until the mixture is completely smooth and creamy.

• 3

  Heat the olive oil in a large skillet over medium heat and add the diced chicken breast, seasoning with the sea salt and black pepper.

• 4

  Sauté the chicken for 5-7 minutes until golden brown and cooked through.

• 5

  Lower the heat and pour the blended red pepper sauce into the skillet with the chicken, stirring to combine and simmering for 2 minutes.

• 6

  Add the cooked pasta and fresh spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated in the sauce.

• 7

  If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.