NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

4 oz Chicken breast

0.5 oz Pancetta

1 tbsp Parmesan cheese

2 tbsp Plain Greek yogurt

2 cloves Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea spaghetti according to package directions, reserving 1/4 cup of pasta water before draining.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and add the diced pancetta, cooking until it becomes golden and crispy.

• 3

  Add the diced chicken breast to the skillet with the pancetta, seasoning with half of the salt and pepper, and sauté until cooked through.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant, then add the baby spinach and toss until just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, Parmesan cheese, and the reserved pasta water until smooth.

• 6

  Reduce the skillet heat to low, add the drained pasta, and pour the yogurt mixture over the top, tossing everything together until the sauce is creamy and well-combined.

• 7

  Season with the remaining salt and pepper before serving warm.