NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.

• 4

  Mince the garlic and add it to the skillet along with the sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Add the fresh baby spinach to the pan and toss gently until it just begins to wilt.

• 6

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

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water. Add the pasta and the reserved water to the skillet.

• 8

  Remove the skillet from heat and stir in the creamy pesto mixture until everything is thoroughly coated and glossy.