NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup greek yogurt

2 tbsp parmesan cheese

2 cloves garlic

0.25 cup chicken broth

1 tsp olive oil

1 cup baby spinach

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 the 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, about 5-6 minutes per side.

• 4

  Remove chicken from the skillet and set aside to rest, then slice into strips.

• 5

  In the same skillet, lower the heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 6

  Whisk in the chicken broth, Greek yogurt, and parmesan cheese, stirring constantly until the sauce is smooth and slightly thickened.

• 7

  Add the baby spinach to the sauce and stir until just wilted.

• 8

  Toss the cooked pasta and sliced chicken into the sauce until well-coated and serve immediately.