NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tsp extra virgin olive oil

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then stir in the baby spinach until it just begins to wilt.

• 6

  Reduce the heat to low and add the cooked pasta to the skillet.

• 7

  Stir in the Greek yogurt, grated parmesan, and the reserved pasta water, tossing everything together until a velvety sauce coats the pasta.

• 8

  Garnish with chopped fresh parsley and serve immediately.