NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1.25 oz Chickpea penne pasta

1 tbsp Basil pesto

2 tbsp Non-fat Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  Lower the heat and add the chopped sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach is just wilted.

• 5

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create the creamy sauce.

• 6

  Add the cooked pasta to the skillet with the chicken and vegetables, then pour the pesto-yogurt sauce over the top.

• 7

  Toss everything together gently over low heat for 1 minute until well-coated and warm, then serve immediately.