NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

4 oz Chicken breast

0.5 tbsp Olive oil

2 clove Garlic

1 cup Baby spinach

2 tbsp Plain Greek yogurt

1 tbsp Grated Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions until al dente, reserving 0.25 cup of the pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then add the baby spinach and toss until just wilted.

• 5

  Reduce the heat to low and stir in the Greek yogurt, Parmesan cheese, and reserved pasta water to create a smooth, creamy sauce.

• 6

  Add the cooked pasta and chicken back into the skillet, tossing gently to ensure every noodle is coated in the velvety sauce.

• 7

  Season with the remaining salt and pepper, then garnish with fresh chopped parsley before serving hot.