NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cooked chickpea pasta

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp olive oil

2 cloves garlic

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 according to package directions, reserving 2 tablespoons of the cooking water before draining.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a skillet over medium heat and sear the chicken until golden and cooked through, then set aside to rest.

• 4

  In the same skillet, sauté the minced garlic for 30 seconds until fragrant, then turn the heat to low.

• 5

  Whisk together the Greek yogurt, grated parmesan cheese, and reserved pasta water in a small bowl until the mixture is smooth.

• 6

  Slice the rested chicken into thin strips and add it back to the skillet along with the cooked pasta and fresh baby spinach.

• 7

  Pour the yogurt sauce over the pasta mixture and toss gently over low heat until the spinach is wilted and the sauce is creamy.

• 8

  Garnish the pasta with fresh chopped parsley and serve immediately while warm.