NUTRITION

SERVINGS

INGREDIENTS

4.5 ounce Chicken breast

1 ounce Chickpea pasta

1.5 cup Broccoli florets

0.25 cup Plain Greek yogurt

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to blanch them until tender-crisp.

• 3

  While pasta cooks, heat olive oil in a large skillet over medium-high heat and add the diced chicken breast seasoned with sea salt, black pepper, and dried oregano.

• 4

  Sauté the chicken for 5 to 7 minutes until golden brown and cooked through, then add the minced garlic for the final minute of cooking.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest until the mixture is smooth.

• 6

  Drain the pasta and broccoli, reserving 2 tablespoons of the pasta cooking water.

• 7

  Turn the skillet heat to low, then add the pasta, broccoli, yogurt mixture, and reserved water to the chicken.

• 8

  Toss everything gently until a creamy sauce forms and coats the pasta, then garnish with fresh parsley before serving.