NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Chickpea pasta

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Baby spinach

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Remove the chicken from the pan to rest, then lower the heat and add the minced garlic to the skillet, sautéing until fragrant.

• 5

  Stir in the chicken broth, scraping up any browned bits, then whisk in the Greek yogurt and parmesan cheese until a smooth sauce forms.

• 6

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

• 7

  Slice the rested chicken and toss it into the skillet along with the cooked pasta until everything is coated in the creamy sauce.