NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

2 whole Garlic cloves

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions, reserving 2 tablespoons of starchy pasta water before draining.

• 2

  Slice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

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

• 4

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

• 5

  Whisk the Greek yogurt, grated parmesan, and reserved pasta water into the skillet to create a smooth, creamy sauce.

• 6

  Stir in the fresh baby spinach until just wilted, then add the cooked pasta and chicken back to the pan, tossing to coat thoroughly.

• 7

  Garnish with fresh chopped parsley and the remaining salt and pepper before serving.