NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tsp olive oil

1 clove garlic

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain and set aside.

• 2

  Cut the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

• 5

  Reduce the heat to low and pour in the chicken broth, scraping any browned bits from the bottom of the pan.

• 6

  Stir in the Greek yogurt and grated parmesan cheese until the sauce is smooth and slightly thickened.

• 7

  Add the fresh baby spinach to the pan and stir until just wilted.

• 8

  Toss the cooked pasta into the skillet, coating everything thoroughly in the creamy sauce before serving.