NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz dry chickpea pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the chicken breast seasoned with sea salt, black pepper, and dried oregano.

• 3

  Sauté the chicken until golden and cooked through, approximately 6-8 minutes, then add the minced garlic and cook for 1 minute until fragrant.

• 4

  Stir in the fresh baby spinach and cook until just wilted, then reduce the heat to low.

• 5

  In a small bowl, whisk the Greek yogurt with the reserved pasta water until smooth and tempered.

• 6

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently to coat the noodles in the creamy sauce.

• 7

  Sprinkle with grated parmesan cheese and serve immediately while warm.