NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

2 oz chickpea pasta

1 cup asparagus

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F and bring a large pot of salted water to a boil.

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, a pinch of sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

• 4

  Cook the chickpea pasta according to the package instructions, ensuring you reserve 0.25 cup of the starchy cooking water before draining.

• 5

  Season the chicken breast with sea salt and black pepper, then sauté in a skillet with the remaining olive oil over medium-high heat until golden and cooked through to 165°F.

• 6

  In a small mixing bowl, whisk together the plain Greek yogurt, lemon zest, lemon juice, minced garlic, and red pepper flakes to create the creamy sauce base.

• 7

  Slice the cooked chicken into thin strips and add them to the skillet along with the cooked pasta and roasted asparagus.

• 8

  Pour the yogurt mixture and the reserved pasta water into the skillet, tossing gently over low heat until the sauce becomes velvety and evenly coats the noodles.

• 9

  Garnish with parmesan cheese and serve immediately while hot.