NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Dry chickpea pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Fresh spinach

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

2 tbsp Low-sodium chicken broth

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 until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and cook until golden and cooked through.

• 4

  Reduce the heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 5

  Add the fresh spinach to the skillet and toss until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, chicken broth, and parmesan cheese to create the sauce base.

• 7

  Drain the pasta and add it to the skillet with the chicken and spinach.

• 8

  Pour the yogurt sauce over the mixture and toss gently over low heat until the sauce is velvety and coats the pasta evenly.

• 9

  Garnish with red pepper flakes and serve immediately.