NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the cubed chicken breast to the skillet and season with sea salt and black pepper, sautéing until golden brown and cooked through.

• 4

  Add the halved cherry tomatoes to the skillet and cook for two minutes until they begin to soften and blister.

• 5

  Reduce the skillet heat to low, then stir in the basil pesto, non-fat Greek yogurt, and reserved pasta water to create a smooth, creamy sauce.

• 6

  Add the fresh baby spinach to the pan and toss gently until the leaves are just wilted.

• 7

  Fold in the cooked pasta until every noodle is evenly coated in the pesto sauce and serve immediately.