NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken sausage

1.25 oz Chickpea penne

0.5 cup Tomato puree

0.25 cup Plain non-fat Greek yogurt

0.5 tsp Extra virgin olive oil

1 cup Baby spinach

2 cloves Garlic

0.25 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium heat.

• 3

  Add the diced onion and sauté for 3-4 minutes until translucent, then add the minced garlic and cook for another 30 seconds.

• 4

  Add the sliced chicken sausage to the skillet, browning the edges for about 5 minutes.

• 5

  Stir in the tomato puree, sea salt, black pepper, and dried oregano, allowing the sauce to simmer gently for 3 minutes.

• 6

  Reduce the heat to low and stir in the Greek yogurt until the sauce is smooth and creamy.

• 7

  Add the fresh baby spinach to the skillet, stirring until it is just wilted.

• 8

  Drain the pasta and toss it directly into the skillet with the sauce and sausage until well coated.