NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

0.5 cup Tomato puree

2 tbsp Non-fat Greek yogurt

1 tsp Extra virgin olive oil

1 cup Fresh spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh basil

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 chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through, then remove and slice.

• 4

  In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

• 5

  Pour in the tomato puree and simmer for 3 minutes, then stir in the fresh spinach until it begins to wilt.

• 6

  Reduce the heat to low and whisk in the Greek yogurt until the sauce is smooth and creamy.

• 7

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat in the sauce.

• 8

  Garnish with freshly chopped basil and serve immediately.