NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz chickpea pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

1.5 tbsp parmesan cheese

2 cloves garlic

1.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, adding the broccoli florets during the last 3 minutes of cooking.

• 2

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and broccoli.

• 3

  Season the chicken breast with sea salt, black pepper, and garlic powder.

• 4

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then slice into thin strips.

• 5

  In a small bowl, whisk together the Greek yogurt, minced garlic, and grated parmesan cheese until smooth.

• 6

  Return the cooked pasta and broccoli to the pot over low heat, stir in the yogurt mixture and the reserved pasta water, tossing gently until a creamy sauce forms.

• 7

  Fold in the sliced chicken and garnish with chopped fresh parsley before serving.