NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 cup Baby spinach

2 cloves Garlic

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until cooked through and golden. Remove chicken from the pan and slice into strips.

• 4

  In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.

• 5

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

• 6

  Add the cooked pasta and baby spinach to the skillet with the garlic. Toss until the spinach begins to wilt.

• 7

  Remove the skillet from the heat and stir in the yogurt sauce and red pepper flakes, tossing until the pasta is evenly coated and creamy.

• 8

  Top with the sliced chicken and serve immediately.