NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tsp olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

2 tbsp parmesan cheese

0.25 cup low-sodium chicken broth

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain and set aside.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium heat and sear the chicken until golden and cooked through, about 5-7 minutes per side.

• 4

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

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Lower the heat and whisk in the chicken broth and Greek yogurt until the mixture is smooth and creamy.

• 7

  Stir in the parmesan cheese and red pepper flakes until the cheese has completely melted into the sauce.

• 8

  Add the cooked pasta and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is well coated.

• 9

  Divide the pasta into bowls, top with the sliced chicken, and serve immediately.