NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

0.5 cup Tomato puree

0.25 cup Non-fat Greek yogurt

1 tsp Olive oil

1 clove Garlic

0.25 cup Yellow onion

1 cup Fresh spinach

5 leaves Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced yellow onion and minced garlic.

• 3

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through.

• 4

  Pour in the tomato puree and simmer for 3 to 5 minutes until the sauce slightly thickens.

• 5

  Stir in the fresh spinach and chopped basil leaves until the greens are just wilted.

• 6

  Remove the skillet from the heat, then stir in the non-fat Greek yogurt and the cooked pasta until the sauce is creamy and well combined.