NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 tsp extra virgin olive oil

2 cloves garlic

2 tbsp plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea penne according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast evenly on both sides with the sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet to rest for 3 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce the heat to low and sauté the minced garlic for 1 minute until fragrant and soft.

• 6

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese, then add the mixture to the skillet along with the reserved pasta water.

• 7

  Stir the sauce constantly over low heat until smooth and creamy, ensuring it does not reach a boil to prevent the yogurt from curdling.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat every piece in the garlic sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately while warm.