NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1.5 oz chickpea penne pasta

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta until al dente, approximately 7-9 minutes.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and set aside to rest for a few minutes before slicing into thin strips.

• 5

  Reduce the skillet heat to medium-low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk the chicken broth and Greek yogurt into the skillet until smooth, then stir in the parmesan cheese.

• 7

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

• 8

  Drain the pasta and add it to the skillet along with the sliced chicken, tossing everything together until the pasta is well coated in the creamy sauce.