NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

1 tsp olive oil

1 tbsp parmesan cheese

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook chickpea pasta according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Add the broccoli florets and minced garlic to the skillet, sautéing for 3 to 4 minutes until the broccoli is bright green and tender-crisp.

• 4

  Reduce the skillet heat to low and stir in the Greek yogurt, chicken broth, and reserved pasta water to create a smooth, creamy sauce base.

• 5

  Toss the cooked chickpea pasta into the skillet, seasoning with sea salt and black pepper until every noodle is evenly coated in the sauce.

• 6

  Serve immediately in a wide bowl topped with a sprinkle of parmesan cheese for a savory finish.