NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

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, reserving two tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the chicken breast seasoned with sea salt and black pepper.

• 3

  Cook the chicken for 5-6 minutes until golden brown and cooked through, then add the minced garlic and julienned sun-dried tomatoes, sautéing for another minute.

• 4

  Reduce the heat to low and stir in the fresh baby spinach, allowing it to wilt gently into the chicken mixture.

• 5

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

• 6

  Add the cooked pasta to the skillet and pour the pesto sauce over the top, tossing everything together until evenly coated and warmed through.