NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup broccoli florets

1 tsp extra virgin olive oil

2 cloves garlic

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package instructions until al dente, then drain.

• 2

  Steam the broccoli florets until they are tender-crisp and vibrant green.

• 3

  Season the chicken breast with sea salt and black pepper, then sauté in olive oil over medium-high heat until browned and cooked through.

• 4

  Reduce the heat to low and stir in the minced garlic, cooking for 1 minute until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, chicken broth, and parmesan cheese to create the sauce base.

• 6

  Add the cooked pasta and steamed broccoli to the skillet with the chicken.

• 7

  Pour the yogurt sauce over the mixture and toss gently until the pasta is coated in a velvety glaze, then top with red pepper flakes.