NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 oz pancetta

3 cloves garlic

2 tbsp Greek yogurt

1 cup fresh spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Reserve 2 tablespoons of the pasta cooking water before draining the noodles.

• 3

  In a large skillet over medium heat, cook the diced pancetta until it reaches a golden, crispy texture.

• 4

  Remove the pancetta with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan.

• 5

  Add the olive oil to the pan and sauté the diced chicken breast until cooked through and lightly browned.

• 6

  Stir in the minced garlic and fresh spinach, cooking until the spinach is wilted and the garlic is fragrant.

• 7

  Reduce the heat to low and stir in the Greek yogurt and reserved pasta water to create a creamy sauce.

• 8

  Add the cooked noodles back to the skillet, tossing well to coat in the garlic sauce.

• 9

  Season with sea salt and black pepper, then top with the crispy pancetta and fresh parsley before serving.