NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup chickpea pasta

1 tsp olive oil

1 clove garlic

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente. Reserve 2 tablespoons of the starchy pasta water before draining.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  Reduce the heat to low and add the minced garlic to the skillet, stirring for 1 minute until fragrant.

• 5

  Add the fresh spinach to the skillet and toss gently until the leaves are just wilted.

• 6

  In a small bowl, whisk together the plain Greek yogurt, parmesan cheese, and the reserved pasta water to create a smooth sauce base.

• 7

  Remove the skillet from the heat. Add the cooked pasta to the chicken and spinach mixture.

• 8

  Pour the yogurt sauce over the pasta and toss everything together until the ingredients are evenly coated in a velvety sauce.