NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz cavatappi pasta

0.25 cup tomato puree

2 tbsp Greek yogurt

1 tsp olive oil

2 clove garlic

1 cup fresh baby spinach

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook cavatappi according to package directions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and add diced chicken breast.

• 3

  Sauté chicken until golden and cooked through, then add minced garlic and cook for 1 minute until fragrant.

• 4

  Stir in the tomato puree, dried oregano, sea salt, and black pepper, simmering for 3 minutes.

• 5

  Add the fresh baby spinach to the skillet and stir until just wilted.

• 6

  Turn off the heat and stir in the Greek yogurt until the sauce is creamy and pink.

• 7

  Drain the pasta, reserving a splash of water, and toss the cavatappi into the sauce.

• 8

  Garnish with fresh basil and serve immediately.