NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz chickpea pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.5 cup mushrooms

1 cup baby spinach

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp chicken bone broth

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, black pepper, and garlic powder.

• 3

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

• 4

  Remove chicken from the skillet and set aside to rest, then slice into thin strips.

• 5

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing for 3 minutes until the mushrooms are tender.

• 6

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and chicken bone broth until smooth.

• 7

  Reduce the skillet heat to low and add the cooked pasta, sliced chicken, and baby spinach.

• 8

  Pour the yogurt sauce over the mixture and toss gently for 1 minute until the spinach is wilted and the sauce is creamy and warm.