NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh 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, reserving two tablespoons of pasta water before draining.

• 2

  Cut 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-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.

• 5

  Toss in the fresh spinach and cook until just wilted.

• 6

  Reduce heat to low, then stir in the basil pesto, Greek yogurt, and reserved pasta water to create a creamy sauce.

• 7

  Add the cooked pasta to the skillet and toss everything together until well-coated and heated through.