NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1 oz chickpea pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

0.5 tsp olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

2 tbsp pasta water

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, reserving 2 tablespoons of the starchy pasta water before draining.

• 2

  Steam the broccoli florets until they are bright green and tender-crisp, then set aside.

• 3

  Season the chicken breast with sea salt, black pepper, and onion powder.

• 4

  Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, then slice into strips.

• 5

  In the same skillet, reduce heat to low and sauté minced garlic until fragrant, being careful not to burn it.

• 6

  Whisk together the Greek yogurt, parmesan cheese, and reserved pasta water in a small bowl until smooth.

• 7

  Add the pasta, chicken, and broccoli back into the skillet and pour the yogurt mixture over the top.

• 8

  Toss everything together gently over low heat until the sauce is creamy and coats the pasta evenly.