NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 oz Chickpea pasta

0.25 cup Nonfat Greek yogurt

1.5 tbsp Grated parmesan cheese

1 cup Fresh spinach

2 clove Garlic

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the chickpea pasta in salted water for 2 minutes less than the package directions, then reserve 2 tablespoons of the pasta water and drain the rest.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced chicken breast until it is cooked through and lightly browned.

• 4

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.

• 5

  In a small bowl, whisk the nonfat Greek yogurt with the reserved pasta water until the texture is smooth and creamy.

• 6

  Combine the cooked pasta, sautéed chicken, fresh spinach, and the yogurt sauce in a small baking dish, stirring until the spinach begins to wilt.

• 7

  Season the mixture with sea salt and black pepper, then sprinkle the grated parmesan cheese evenly over the top.

• 8

  Bake for 10-12 minutes until the cheese is melted and the edges are bubbling.

• 9

  Garnish with fresh chopped parsley and serve immediately.