NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tsp Olive oil

2 cloves Garlic

2 tbsp Plain Greek yogurt

1.5 tbsp Parmesan cheese

1 cup Fresh spinach

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 5-6 minutes per side.

• 4

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 6

  Deglaze the pan with chicken broth, scraping up any browned bits, then stir in the Greek yogurt and parmesan cheese until a smooth sauce forms.

• 7

  Add the cooked pasta and fresh spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated in the velvety sauce.

• 8

  Top the pasta with the sliced chicken and red pepper flakes before serving immediately.