NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 tsp Extra virgin olive oil

2 cloves Garlic

1 tsp Lemon zest

1 tbsp Lemon juice

2 tbsp Nonfat Greek yogurt

1 cup Baby spinach

0.25 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the pasta cooking water before draining the pasta.

• 3

  While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.

• 4

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Add minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until aromatic.

• 6

  Reduce the heat to low and stir in the baby spinach until it begins to wilt.

• 7

  Whisk together the Greek yogurt, lemon juice, and lemon zest in a small bowl.

• 8

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently to combine.

• 9

  Gradually add the reserved pasta water 1 tablespoon at a time until the sauce reaches a silky, creamy consistency.

• 10

  Garnish with extra lemon zest and serve immediately.