NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz chickpea pasta

0.5 cup tomato puree

2 tbsp plain non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.25 cup fresh basil leaves

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then pour in the tomato puree.

• 6

  Reduce heat to low and stir in the Greek yogurt until the sauce is creamy and pink, then add the fresh baby spinach and stir until wilted.

• 7

  Toss the cooked pasta and sliced chicken into the sauce, garnishing with hand-torn fresh basil leaves before serving.