NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

2 cloves garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp chicken broth

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions, reserving two tablespoons of the cooking water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan to rest, then lower the heat to medium and add the minced garlic, sautéing for thirty seconds until fragrant.

• 4

  Whisk the chicken broth, Greek yogurt, and parmesan cheese into the pan quickly to create a smooth sauce without letting it come to a boil.

• 5

  Toss the cooked pasta and baby spinach into the sauce, stirring gently until the spinach is wilted and the pasta is thoroughly coated.

• 6

  Slice the rested chicken breast into strips and serve over the pasta, adding the reserved pasta water if needed to reach a velvety consistency.