NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

2 tbsp grated parmesan cheese

2 tbsp plain non-fat Greek yogurt

1 tsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then add the baby spinach and stir until just wilted.

• 5

  Reduce the heat to low and stir in the Greek yogurt, grated parmesan cheese, and the reserved pasta water to create a smooth, creamy sauce.

• 6

  Add the cooked pasta to the skillet and toss thoroughly to coat each noodle in the sauce.

• 7

  Finish with a fresh squeeze of lemon juice and serve immediately.