NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

4.5 oz Chicken breast

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 cup Baby spinach

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-7 minutes.

• 4

  Reduce the heat to medium, add the minced garlic and baby spinach to the skillet, and sauté until the spinach is just wilted.

• 5

  In a small bowl, whisk together the basil pesto and plain Greek yogurt until the mixture is smooth and combined.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water to help emulsify the sauce.

• 7

  Add the cooked pasta and the pesto-yogurt mixture to the skillet with the chicken and spinach.

• 8

  Toss everything together over low heat, adding the reserved pasta water if needed to reach a creamy consistency, and serve immediately.