NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken sausage

0.75 oz Chickpea elbow pasta

0 tbsp Extra virgin olive oil

0.5 cup Yellow onion

1 cup Cremini mushrooms

2 cup Baby spinach

0.25 cup Low sodium chicken broth

0.25 cup Plain non-fat Greek yogurt

1 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain and set aside.

• 2

  In a large skillet over medium-high heat, add the olive oil and sliced chicken sausage, browning for 5 minutes until golden.

• 3

  Add the diced onion and sliced mushrooms to the skillet, sautéing until the vegetables are tender and the onions are translucent.

• 4

  Sprinkle in the garlic powder, smoked paprika, salt, and pepper, then pour in the chicken broth to deglaze the pan.

• 5

  Stir in the baby spinach and cook for 1 minute until just wilted.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt and nutritional yeast until a smooth, velvety sauce forms.

• 7

  Add the cooked pasta to the skillet, tossing everything together until well-coated and heated through.