NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Cook the chickpea pasta in boiling salted water according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then cut into bite-sized pieces.

• 3

  Heat olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, cooking for one minute until fragrant.

• 5

  Stir in the baby spinach and cook until just wilted.

• 6

  In a small bowl, whisk together the basil pesto, Greek yogurt, and reserved pasta water to create a smooth sauce.

• 7

  Lower the heat, add the cooked pasta to the skillet, and pour the pesto sauce over the mixture, tossing gently to coat everything evenly.