NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 tbsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 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

  Lower the heat to medium and add the minced garlic, sautéing for 1 minute until fragrant, then add the fresh baby spinach and cook until just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, chicken broth, and grated parmesan cheese until smooth.

• 6

  Drain the pasta, reserving a splash of pasta water, then add the pasta to the skillet with the chicken and spinach.

• 7

  Pour the yogurt mixture over the pasta and toss everything together over low heat for 1 minute until the sauce is creamy and coats the noodles evenly.