NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

2 clove garlic

0.5 tsp olive oil

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil chickpea pasta in salted water according to package directions until al dente, then drain.

• 2

  Season chicken breast with half of the sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden and cooked through.

• 4

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

• 5

  In the same skillet, lower heat to medium-low and sauté minced garlic for 1 minute until fragrant.

• 6

  Whisk in the chicken broth, Greek yogurt, and parmesan cheese until a smooth sauce forms.

• 7

  Add baby spinach to the sauce and stir until just wilted.

• 8

  Toss the cooked pasta and sliced chicken into the skillet, coating everything thoroughly in the creamy garlic sauce.

• 9

  Season with the remaining salt and pepper and serve immediately.