NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken and minced garlic, sautéing until the chicken is golden and cooked through.

• 4

  Add the halved cherry tomatoes and baby spinach to the skillet, stirring for 1-2 minutes until the tomatoes begin to soften and the spinach wilts.

• 5

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create the creamy sauce base.

• 6

  Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet with the chicken and vegetables.

• 7

  Remove the skillet from the heat, stir in the creamy pesto sauce, and toss everything together until well-coated, adding a teaspoon of pasta water if needed to reach your desired consistency.