NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

0.5 cup tomato puree

2 tbsp plain Greek yogurt

1 tbsp shallot

0.25 cup fresh basil

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with half the salt and pepper.

• 3

  Heat olive oil in a large skillet over medium heat; add finely minced shallot and sauté until translucent and aromatic.

• 4

  Add chicken to the skillet and cook until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Lower heat and stir in tomato puree and baby spinach, allowing the spinach to wilt into the sauce.

• 6

  Remove skillet from heat and whisk in the Greek yogurt and fresh torn basil to create a smooth, creamy texture.

• 7

  Drain the pasta and toss directly into the skillet, coating every noodle in the rich tomato sauce before serving.