NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz chickpea rotini pasta

0.5 cup roasted red peppers

2 tbsp nonfat plain Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tbsp fresh basil

1 tsp lemon juice

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

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through.

• 3

  In a high-speed blender, combine the drained roasted red peppers, Greek yogurt, garlic clove, lemon juice, and the remaining salt and pepper until smooth and velvety.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the baby spinach until just wilted.

• 5

  Add the cooked pasta and the blended red pepper sauce to the skillet with the spinach, tossing gently to coat and heat through.

• 6

  Slice the grilled chicken into strips and serve over the creamy pasta, garnished with freshly chopped basil.