NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

0.5 cup Roasted red peppers

0.25 cup Plain Greek yogurt

1 cup Baby spinach

1 clove Garlic

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

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

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast.

• 3

  Season the chicken with half of the salt, pepper, and smoked paprika, cooking until golden brown and cooked through.

• 4

  In a high-speed blender, combine the roasted red peppers, Greek yogurt, garlic, and the remaining spices until the mixture is completely smooth.

• 5

  Drain the pasta, reserving a splash of pasta water, then add the pasta and red pepper sauce to the skillet with the chicken.

• 6

  Toss in the baby spinach and stir until the sauce is warm and the leaves are just wilted, adding pasta water if needed for consistency.