NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

1 cup Fresh baby spinach

0.5 cup Cherry tomatoes

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Cook the chickpea pasta in boiling water according to package instructions, reserving two tablespoons of the pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper on all sides.

• 3

  Heat olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through, about 5-7 minutes.

• 4

  Add minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to soften and blister.

• 5

  Reduce the heat to low and stir in the basil pesto, plain Greek yogurt, and reserved pasta water until a smooth sauce forms.

• 6

  Fold in the fresh baby spinach and cooked pasta, tossing until the spinach is wilted and the pasta is thoroughly coated in the creamy sauce.