NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

1 oz Dry chickpea penne pasta

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat extra virgin olive oil in a skillet over medium heat and sear the chicken until golden and cooked through.

• 4

  Remove chicken from the pan, let it rest for three minutes, then slice into thin strips.

• 5

  In the same skillet, add minced garlic and sauté for thirty seconds until fragrant.

• 6

  Whisk in the chicken broth, Greek yogurt, and parmesan cheese over low heat until a velvety sauce forms.

• 7

  Stir in the baby spinach until just wilted, then add the cooked pasta and sliced chicken back to the pan.

• 8

  Toss everything together until well coated and serve immediately.