NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 tsp extra virgin olive oil

1 clove garlic

1 cup baby spinach

0.25 cup nonfat plain Greek yogurt

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast seasoned with salt and pepper.

• 3

  Cook the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic and sauté for 1 minute until fragrant.

• 4

  Stir in the baby spinach and cook until just wilted, then remove the skillet from heat to prevent the sauce from curdling.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and dried oregano until smooth.

• 6

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently with the reserved pasta water to create a creamy coating.