NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz dry chickpea pasta

1 tsp extra virgin olive oil

2 cloves garlic

2 tbsp low-sodium chicken broth

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 4

  Reduce the heat to medium, add the minced garlic, and cook for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, then stir in the Greek yogurt and parmesan cheese until a smooth sauce forms.

• 6

  Add the fresh baby spinach to the skillet and stir until just wilted.

• 7

  Toss the cooked pasta into the skillet until well-coated with the sauce and serve immediately.