NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4.5 oz chicken breast

1 tsp olive oil

2 tbsp greek yogurt

1 tbsp parmesan cheese

1 cup zucchini

1 whole lemon

2 cloves garlic

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

  While pasta cooks, heat olive oil in a large skillet over medium-high heat and add the chicken breast, seasoned with sea salt and black pepper.

• 3

  Cook chicken for 5-6 minutes until golden and cooked through, then add the sliced zucchini and minced garlic to the skillet.

• 4

  Sauté for another 3 minutes until the zucchini is tender-crisp and the garlic is fragrant.

• 5

  Reduce heat to low, then stir in the cooked pasta, Greek yogurt, lemon juice, lemon zest, and the reserved pasta water to create a creamy coating.

• 6

  Remove from heat and toss with grated parmesan cheese and fresh parsley before serving.