NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea penne pasta

4 oz chicken breast

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.5 cup tomato puree

0.25 cup non-fat plain Greek yogurt

1 cup fresh spinach

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then pour in the tomato puree.

• 5

  Reduce the heat to low and stir in the Greek yogurt and fresh spinach, allowing the spinach to wilt into the velvety sauce.

• 6

  Drain the pasta, reserving a splash of pasta water, and toss the noodles into the skillet until thoroughly coated.

• 7

  Garnish with fresh torn basil leaves before serving warm.