NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz chickpea penne pasta

0.25 cup plain Greek yogurt

1 tbsp Parmesan cheese

2 cloves garlic

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  While pasta cooks, cut the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, approximately 5-7 minutes.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then stir in the baby spinach until it just begins to wilt.

• 5

  In a small bowl, whisk together the Greek yogurt, Parmesan cheese, lemon juice, and the reserved pasta water until the mixture is smooth.

• 6

  Reduce the skillet heat to low, add the cooked pasta, and pour the yogurt mixture over the top, tossing gently to coat until the sauce is creamy and warm.