NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

2 oz Chickpea rotini pasta

2 tbsp Plain nonfat Greek yogurt

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

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

• 4

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.

• 5

  Lower the heat and stir in the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water to create a smooth, creamy sauce.

• 6

  Add the cooked pasta and fresh baby spinach to the skillet, tossing gently until the spinach is just wilted.

• 7

  Garnish with chopped fresh parsley and serve immediately.