NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 tsp extra virgin olive oil

0.25 cup plain non-fat greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp chicken bone broth

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to low and add minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk together the Greek yogurt, parmesan cheese, and chicken bone broth in a small bowl, then pour into the skillet.

• 7

  Stir the sauce constantly on low heat to prevent curdling, then add the baby spinach until just wilted.

• 8

  Toss the cooked pasta and sliced chicken into the sauce until everything is evenly coated and creamy.