NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea spaghetti

0.25 cup plain greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook chickpea pasta according to package directions, reserving 0.25 cup of pasta water before draining.

• 2

  Season chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove chicken from the pan to rest for three minutes, then lower the skillet heat and sauté minced garlic for 30 seconds until fragrant.

• 4

  Whisk together the Greek yogurt, grated parmesan, and reserved pasta water in a small bowl until the mixture is completely smooth.

• 5

  Add the cooked pasta and baby spinach to the skillet, then pour in the yogurt mixture, tossing gently until the sauce is creamy and the spinach is wilted.

• 6

  Slice the rested chicken breast into strips and serve over the pasta, garnished with fresh chopped parsley.