NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz chickpea pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.

• 5

  Lower the heat to medium-low and add the fresh baby spinach, stirring constantly until the leaves are just wilted.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create the creamy sauce base.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add both the pasta and the water to the skillet.

• 8

  Pour the pesto-yogurt mixture over the pasta and chicken, tossing gently until everything is evenly coated in a glossy sauce.