Red Pepper Hummus Spinach Pasta

Ingredients (raw weights)

• 900 g ground chicken, raw
• 20 g olive oil, as sold
• 14 g za'atar, dry
• 19 g garlic powder, dry
• 27 g salt, dry
• 6.9 g onion powder, dry
• 0.5 g black pepper, dry
• 950 g roasted red peppers, jarred, as sold
• 425 g butter beans (large lima), canned, drained
• 454 g hummus, as sold
• 340 g spinach, raw
• 320 g Greek yogurt, plain, nonfat, as sold
• 45 g lemon juice, as sold
• 672 g pasta, dry (uncooked)
• 240 g water, as sold

Steps

1. Heat olive oil in a large pot over medium-high heat. Add the ground chicken in a flat layer and cook for 4–5 minutes until browned on one side
2. Add za’atar, salt, garlic powder, onion powder, and black pepper. Break apart the chicken and continue cooking through
3. Add roasted red peppers, butter beans, and spinach. Cook for 15 minutes until excess liquid reduces
4. Meanwhile, cook pasta in heavily salted water until just shy of al dente. Reserve 1 cup pasta water before draining (this helps emulsify the sauce)
5. Add pasta and pasta water to the pot. Stir in the hummus and Greek yogurt.
6. Add lemon juice, cover, and cook on low for a few minutes until thickened. Adjust for salt and acidity to taste at the end
7. Divide into 10 equal servings and freeze in meal prep containers for long term storage