NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tsp Extra virgin olive oil

1 clove Garlic

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.25 cup Plain Greek yogurt

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Whisk in the Greek yogurt until smooth, then add the baby spinach and stir until the leaves are just wilted.

• 7

  Drain the pasta and add it directly to the skillet, tossing everything together until the pasta is coated in the creamy sauce.