NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 oz pancetta

2 oz chickpea penne pasta

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

1 clove garlic

1 tbsp shallot

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tsp fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea penne until al dente, then drain.

• 2

  While the pasta cooks, heat olive oil in a large skillet over medium heat and add the diced pancetta.

• 3

  Cook the pancetta until the edges are golden and crisp, then add the diced chicken breast to the pan.

• 4

  Sauté the chicken until cooked through, then stir in the minced shallot and garlic for one minute until fragrant.

• 5

  Pour in the tomato puree, sea salt, and black pepper, allowing the sauce to simmer and thicken slightly.

• 6

  Reduce the heat to low and whisk in the Greek yogurt until the sauce turns a beautiful blush pink.

• 7

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

• 8

  Toss the cooked penne into the sauce until well coated and garnish with fresh basil before serving.