NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz boneless skinless chicken breast

0.75 oz smoked gouda cheese

2 tbsp non-fat plain Greek yogurt

2 tbsp unsweetened almond milk

1 cup fresh spinach

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 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 half of the garlic powder, smoked paprika, salt, and pepper.

• 3

  Heat a non-stick skillet over medium heat and cook the chicken until golden brown and cooked through, then dice into bite-sized pieces.

• 4

  In a small saucepan over low heat, whisk together the Greek yogurt, almond milk, and remaining spices until smooth.

• 5

  Stir the shredded smoked gouda into the sauce until it is completely melted and velvety.

• 6

  Drain the pasta and return it to the pot, adding the diced chicken, fresh spinach, and the warm cheese sauce.

• 7

  Toss everything together until the spinach is slightly wilted and the pasta is thoroughly coated.