NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

0.5 cup Tomato puree

2 tbsp Plain non-fat Greek yogurt

0.25 cup Fresh basil

1 clove Garlic

0.5 tsp Extra virgin olive oil

1 cup Fresh baby spinach

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 the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then pour in the tomato puree and simmer for 3 minutes.

• 4

  Stir in the fresh baby spinach until just wilted, then remove the skillet from the heat and fold in the Greek yogurt to create a smooth, creamy sauce.

• 5

  Add the cooked pasta to the skillet, tossing well to coat, and garnish with fresh torn basil, sea salt, and black pepper.