NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Chickpea pasta

1 tbsp Basil pesto

1 tbsp Non-fat Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.5 tsp Extra virgin olive oil

1 clove Garlic

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 the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked and golden brown.

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Add the fresh baby spinach to the skillet and stir until just wilted.

• 7

  Reduce the heat to low and stir in the basil pesto and Greek yogurt to create a smooth, creamy sauce.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until well-coated and heated through.