NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 cup baby spinach

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-6 minutes.

• 4

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then stir in the baby spinach until just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water to create a smooth sauce base.

• 6

  Lower the skillet heat to low and add the cooked pasta and the yogurt mixture, tossing gently to coat every strand without curdling the yogurt.

• 7

  Stir in the fresh parsley and the remaining salt and pepper, then serve immediately topped with a sprinkle of parmesan cheese.