NUTRITION

SERVINGS

INGREDIENTS

4 ounce chicken breast

1.5 ounce dry chickpea pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 tbsp nonfat plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 5-6 minutes per side.

• 4

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin, bite-sized strips.

• 5

  In the same skillet, lower the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 6

  Add the fresh baby spinach to the skillet and toss continuously until the leaves are just wilted.

• 7

  Stir in the basil pesto, Greek yogurt, and the reserved pasta water to the skillet to create a smooth, velvety sauce.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until the pasta is well-coated and the meal is heated through.