NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

2 tbsp plain greek yogurt

0.25 cup low-sodium chicken broth

1 clove garlic

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, dice 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-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

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

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, and add the fresh spinach, stirring until just wilted.

• 6

  Reduce heat to low and stir in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.

• 7

  Add the cooked pasta to the skillet and toss thoroughly to coat every noodle in the velvety sauce before serving.