NUTRITION

SERVINGS

INGREDIENTS

2.25 oz chicken breast

1.5 oz chickpea pasta

1.5 cup broccoli florets

2 tbsp non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp chopped fresh parsley

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch them until tender-crisp.

• 3

  Drain the pasta and broccoli, reserving 0.25 cup of the starchy cooking water for the sauce.

• 4

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

• 5

  Stir in the minced garlic and red pepper flakes, cooking for 1 minute until the garlic is fragrant and softened.

• 6

  Reduce the heat to low and whisk in the Greek yogurt, parmesan cheese, and reserved pasta water to create a creamy consistency.

• 7

  Toss the pasta and broccoli into the skillet to coat, season with sea salt and black pepper, and garnish with fresh parsley.