NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz chicken breast

1 tsp olive oil

0.5 cup tomato puree

0.25 cup Greek yogurt

1 clove garlic

1 cup baby spinach

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Add minced garlic and baby spinach to the skillet, sautéing until the spinach is wilted.

• 5

  Reduce heat to low and stir in the tomato puree. Let it simmer gently for 2 minutes.

• 6

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

• 7

  Drain the pasta, reserving a splash of pasta water, and toss the pasta into the skillet with the sauce.

• 8

  Mix well, adding a tablespoon of pasta water if needed to reach your desired consistency, and serve immediately.