NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken sausage

1.5 oz chickpea rotini

0.25 cup plain non-fat Greek yogurt

0.25 cup tomato puree

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

0.5 tsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the chickpea rotini for 2 minutes less than the package instructions suggest to keep it al dente.

• 3

  While the pasta cooks, slice the chicken sausage into rounds and sauté in a skillet with the olive oil over medium heat until golden brown.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, tomato puree, garlic powder, dried oregano, sea salt, and black pepper until smooth.

• 5

  Drain the pasta and return it to the pot, then fold in the sautéed sausage, fresh baby spinach, and the creamy tomato sauce.

• 6

  Stir gently until the spinach begins to wilt from the residual heat and the noodles are evenly coated.

• 7

  Transfer the mixture into a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.

• 8

  Bake for 10 to 12 minutes until the sauce is bubbling and the cheese has formed a light golden crust.