NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea spaghetti

1 tsp olive oil

2 cloves garlic

0.25 cup non-fat Greek yogurt

1 tbsp parmesan cheese

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

  Boil the chickpea spaghetti in salted water until al dente, reserving 0.25 cup of the cooking water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in olive oil over medium-high heat until cooked through and golden.

• 3

  Remove the chicken from the pan to rest, then in the same pan, sauté the minced garlic until fragrant.

• 4

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and lemon juice until smooth.

• 5

  Lower the pan heat to low and stir in the yogurt mixture and the reserved pasta water to create a creamy sauce base.

• 6

  Add the cooked spaghetti, sliced chicken, and fresh spinach to the pan, tossing gently until the spinach is wilted and the pasta is well coated.

• 7

  Garnish with chopped fresh parsley and serve immediately while warm.