NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

2 cloves garlic

0.5 tbsp extra virgin olive oil

2 tbsp grated parmesan cheese

0.25 cup plain non-fat Greek yogurt

1 cup fresh baby spinach

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.13 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 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 for 5-7 minutes per side until golden and cooked through.

• 4

  Remove chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, then add the baby spinach and cook until just wilted.

• 7

  Reduce heat to low and stir in the Greek yogurt, parmesan cheese, and red pepper flakes until the sauce is smooth.

• 8

  Toss the cooked pasta and sliced chicken into the skillet, coating everything in the creamy sauce before serving.