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1. Bring a pot of water to a boil and salt it generously so it tastes mildly of seawater. Slice the chicken breast into thin bite-size strips, pat dry, and season with salt, black pepper, smoked paprika, and oregano. Finely slice the garlic and chop the sun-dried tomatoes.
2 piece Chicken breast,
3 clove Garlic,
4 piece Sun-dried tomatoes (oil-packed),
0.5 tsp Dried oregano,
0.5 tsp Smoked paprika,
1 tsp Salt,
0.2 tsp Black pepper
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2. Cook the chickpea or high-protein pasta 1 minute less than the package directions so it stays al dente. Reserve 0.5 cup of starchy pasta water, then drain without rinsing.
100 g Chickpea or high-protein pasta (dried),
1 tsp Salt
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3. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes, turning once, until golden and cooked through at 74°C (165°F). Transfer to a plate.
2 piece Chicken breast,
1 tbsp Olive oil
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4. Lower the heat to medium. Add the garlic, sun-dried tomatoes, and red pepper flakes to the same skillet and cook for 1 minute until fragrant. Pour in the chicken stock, scraping up the browned bits, and simmer for 3 minutes until reduced by about one third.
3 clove Garlic,
4 piece Sun-dried tomatoes (oil-packed),
0.8 cup Low-sodium chicken stock,
1 pinch Red pepper flakes
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5. Turn the heat to low. Whisk in the Greek yogurt and Parmesan off the boil to prevent curdling, stirring until the sauce is smooth and lightly creamy.
0.3 cup Plain Greek yogurt (full-fat),
0.5 cup Parmesan, finely grated
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6. Add the pasta, chicken, and spinach to the sauce. Toss over low heat for 1 to 2 minutes, splashing in pasta water as needed until the sauce lightly coats the pasta and the spinach wilts.
2 piece Chicken breast,
100 g Chickpea or high-protein pasta (dried),
1 cup Fresh baby spinach
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7. Divide between two bowls and tear fresh basil over the top. Serve immediately.
6 piece Fresh basil (garnish)
