NUTRITION

SERVINGS

INGREDIENTS

3 oz ground turkey (93% lean)

1 oz chickpea penne pasta

0.25 cup non-fat plain Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.25 cup yellow onion

1 clove garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp olive oil

PREPARATION

• 1

  Cook the chickpea pasta in boiling salted water according to package directions, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the diced onion and cook for 3 minutes until softened.

• 4

  Add the ground turkey, sea salt, black pepper, and dried oregano to the skillet, breaking the meat apart with a spatula until browned and cooked through.

• 5

  Stir in the minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Reduce heat to low and stir in the Greek yogurt until a smooth, creamy sauce forms.

• 8

  Add the cooked pasta and fresh spinach to the skillet, tossing gently until the spinach is wilted and the pasta is well coated.