NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

1 tbsp fresh lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 4

  Add the minced garlic and baby spinach to the skillet, cooking until the spinach is just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and reserved pasta water to create a smooth sauce base.

• 6

  Lower the skillet heat to low, add the cooked pasta, and stir in the yogurt sauce and parmesan cheese until the pasta is evenly coated and creamy.

• 7

  Garnish with fresh parsley and serve immediately.