NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea pasta

5 oz pre-cooked chicken sausage

0.5 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 cup fresh baby spinach

0.25 cup marinara sauce

0.25 cup plain non-fat greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions until al dente, then drain and set aside.

• 2

  Slice the chicken sausage into rounds and finely dice the bell pepper and onion.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the sausage until golden brown and crispy.

• 4

  Add the peppers and onions to the skillet, sautéing until the vegetables are tender and slightly caramelized.

• 5

  Reduce the heat to low and stir in the marinara sauce, garlic powder, sea salt, and black pepper.

• 6

  Whisk in the Greek yogurt until the sauce is creamy and smooth, ensuring the heat is low to prevent curdling.

• 7

  Fold in the cooked pasta and baby spinach, tossing gently until the spinach is wilted and the pasta is well coated.

• 8

  Serve immediately in a bowl topped with a sprinkle of grated parmesan cheese.