NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup tomato puree

2 tbsp Greek yogurt

1 cup baby spinach

1 clove garlic

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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-high heat and add the cubed chicken breast.

• 3

  Season the chicken with sea salt and black pepper, sautéing until golden brown and cooked through.

• 4

  Reduce the heat to medium and stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

• 5

  Pour in the tomato puree and add the baby spinach, simmering until the sauce is hot and the spinach has wilted.

• 6

  Drain the pasta and add it to the skillet, then stir in the Greek yogurt and fresh basil until the sauce is creamy and well combined.