NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry chickpea pasta

1 tsp extra virgin olive oil

2 whole garlic cloves

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 0.25 cup of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium heat and cook the chicken for 5-7 minutes per side until golden and cooked through, then remove and slice into strips.

• 4

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 5

  Stir in the fresh baby spinach and cook until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, and the reserved pasta water until smooth.

• 7

  Lower the heat to low, return the chicken and cooked pasta to the skillet, and pour the yogurt sauce over the top.

• 8

  Toss everything together gently until the pasta is coated in a velvety sauce and heated through.