NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea penne pasta

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 clove garlic

1 tsp olive oil

2 tbsp low-sodium chicken broth

1 tsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and grill the chicken for 5-6 minutes per side until fully cooked, then set aside to rest.

• 4

  In a small saucepan, sauté the minced garlic with 1 tablespoon of chicken broth over medium heat until fragrant and soft.

• 5

  Reduce the heat to low and whisk in the Greek yogurt, parmesan cheese, nutritional yeast, and the remaining chicken broth until the sauce is smooth and warm.

• 6

  Slice the rested grilled chicken into thin strips.

• 7

  Drain the pasta, reserving a small amount of pasta water, and toss the noodles directly into the creamy garlic sauce.

• 8

  Add a splash of pasta water if needed to reach your desired consistency, then top with the sliced chicken and garnish with fresh parsley.