NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tsp Olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 0.25 cup of pasta water before draining.

• 2

  Season the cubed chicken breast with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6 to 8 minutes.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 5

  Reduce the heat to low, then add the cooked pasta and baby spinach to the skillet, stirring until the spinach begins to wilt.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, lemon juice, and reserved pasta water until smooth.

• 7

  Pour the yogurt mixture over the pasta and chicken, tossing gently to coat everything in the creamy sauce without boiling the yogurt.