NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 whole garlic clove

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic clove to the skillet and cook for 1 minute until fragrant, then stir in the baby spinach until it just begins to wilt.

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet with the chicken and spinach.

• 7

  Reduce the heat to low and stir in the yogurt mixture, tossing everything together until the pasta is coated in a creamy sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.