NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry chickpea pasta

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup low-sodium chicken broth

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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

  While pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and slice.

• 4

  In the same skillet, reduce heat to medium and sauté the minced garlic for 30 seconds until fragrant.

• 5

  Whisk in the chicken broth and Greek yogurt, stirring constantly to create a smooth, creamy base without boiling.

• 6

  Stir in the parmesan cheese and baby spinach, allowing the greens to wilt into the sauce.

• 7

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat every noodle in the velvety sauce.