NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 oz chickpea pasta

1 cup asparagus

0.25 cup Greek yogurt

1 tsp olive oil

1 tbsp parmesan cheese

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Boil a large pot of salted water and cook the chickpea pasta according to package directions until al dente, reserving 1/4 cup of pasta water before draining.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Add the trimmed asparagus pieces and minced garlic to the skillet, cooking for 3-4 minutes until the asparagus is tender-crisp and vibrant green.

• 4

  Reduce heat to low and stir in the Greek yogurt, lemon juice, lemon zest, sea salt, black pepper, and red pepper flakes until a smooth sauce forms.

• 5

  Toss the cooked pasta and reserved pasta water into the skillet, coating everything evenly in the creamy citrus sauce.

• 6

  Serve immediately topped with a sprinkle of parmesan cheese for a salty, savory finish.