NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions for al dente.

• 3

  While pasta cooks, heat the olive oil in a skillet over medium heat and sauté the diced chicken breast until browned and cooked through.

• 4

  Add the minced garlic and fresh spinach to the skillet, sautéing for 1-2 minutes until the spinach is wilted.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, chicken broth, sea salt, black pepper, and dried oregano until smooth.

• 6

  Drain the pasta and return it to the pot, then stir in the chicken and spinach mixture along with the creamy yogurt sauce.

• 7

  Transfer the mixture to the prepared baking dish and sprinkle the grated parmesan cheese evenly over the top.

• 8

  Bake for 12-15 minutes until the sauce is bubbling and the cheese has formed a light golden crust.