NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

2 cloves garlic

2 tbsp low-sodium chicken broth

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the chickpea pasta in boiling salted water according to package directions until al dente, then drain and set aside.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and add the diced chicken breast seasoned with salt and pepper.

• 3

  Cook the chicken until golden brown and cooked through, approximately 6-8 minutes, then add the minced garlic and sauté for 1 minute until fragrant.

• 4

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

• 5

  Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated.