NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup non-fat Greek yogurt

1 tsp olive oil

1 cup asparagus

1 clove garlic

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente; reserve 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

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

• 4

  Remove chicken from the pan, let it rest for a few minutes, then slice into bite-sized strips.

• 5

  In the same skillet, add the trimmed asparagus and minced garlic, sautéing for 3-4 minutes until the asparagus is bright green and tender-crisp.

• 6

  Lower the heat to low; whisk together the Greek yogurt, lemon zest, lemon juice, remaining salt, pepper, and reserved pasta water in a small bowl.

• 7

  Add the cooked pasta, sliced chicken, and yogurt mixture to the skillet, tossing gently until every noodle is coated in the silky sauce.

• 8

  Garnish with fresh chopped parsley and serve immediately.