NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

0.25 cup Greek yogurt

1 tbsp nutritional yeast

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

2 tbsp unsweetened almond milk

1 cup baby spinach

PREPARATION

• 1

  Bring a pot of water to a boil and cook the chickpea pasta until al dente, about 7-8 minutes, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the Greek yogurt, nutritional yeast, ground turmeric, garlic powder, onion powder, and almond milk until smooth.

• 3

  Place a large skillet over medium heat and add the cooked, diced chicken breast and baby spinach.

• 4

  Sauté for 1-2 minutes until the spinach is just wilted and the chicken is heated through.

• 5

  Turn the heat down to low and add the drained pasta and the golden yogurt sauce to the skillet.

• 6

  Stir gently for 1 minute to coat the pasta and warm the sauce without letting the yogurt boil or curdle.

• 7

  Season with sea salt and black pepper, then serve immediately while warm.