NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup tomato puree

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 cup fresh basil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the minced garlic and fresh spinach to the skillet, stirring for 1-2 minutes until the spinach has wilted.

• 5

  Pour in the tomato puree and reduce the heat to low, simmering the sauce for about 3 minutes to meld the flavors.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is smooth and creamy.

• 7

  Drain the pasta and add it directly to the skillet, tossing well to coat every noodle in the sauce.

• 8

  Garnish with freshly chopped basil and an extra crack of black pepper before serving hot.