NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat rigatoni

0.5 tbsp olive oil

2 cloves garlic

0.25 cup yellow onion

0.5 cup tomato puree

1 tbsp Calabrian chili paste

2 tbsp non-fat Greek yogurt

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Boil a pot of salted water and cook the rigatoni according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  While pasta cooks, dice 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. Add chicken and sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

• 4

  In the same skillet, add minced garlic and finely chopped onion. Sauté for 3 minutes until softened and fragrant.

• 5

  Stir in the tomato puree and Calabrian chili paste. Simmer for 5 minutes on low heat to let the flavors meld.

• 6

  Whisk in the Greek yogurt and reserved pasta water to create a creamy, spicy sauce.

• 7

  Tear the baby spinach into the sauce and stir until wilted.

• 8

  Return the chicken and cooked rigatoni to the skillet. Toss everything together until well coated.

• 9

  Garnish with fresh torn basil before serving.