NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.25 oz chickpea pasta

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

1 tsp olive oil

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a 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 half of the sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

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

• 6

  Whisk in the chicken broth, Greek yogurt, and parmesan cheese, stirring constantly to create a smooth sauce without boiling.

• 7

  Add the spinach to the skillet and stir until it begins to wilt into the sauce.

• 8

  Toss the cooked pasta and sliced chicken into the sauce, seasoning with the remaining salt and pepper before serving.