NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

2 cloves garlic

0.25 cup non-fat Greek yogurt

1 tbsp grated Parmesan cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the chickpea pasta in a pot of boiling water according to package directions, reserving 2 tablespoons of the pasta water before draining.

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

• 5

  Reduce the heat to low, then add the cooked pasta, fresh baby spinach, and reserved pasta water to the skillet, tossing until the spinach begins to wilt.

• 6

  Remove the skillet from the heat and quickly whisk in the Greek yogurt and grated Parmesan cheese until the sauce is smooth and creamy.

• 7

  Garnish with freshly chopped parsley and serve immediately while warm.