NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea rotini pasta

1 tsp Extra virgin olive oil

1 tbsp Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

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.

• 2

  While pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove chicken from the pan, let it rest for 2 minutes, then slice into bite-sized strips.

• 5

  In the same skillet, lower heat to medium and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Stir in the lemon juice, lemon zest, and baby spinach, cooking until the spinach just begins to wilt.

• 7

  Whisk in the Greek yogurt and parmesan cheese to create a creamy sauce, adding a splash of pasta water if needed for consistency.

• 8

  Toss the cooked pasta and sliced chicken into the sauce until well-coated and garnish with fresh parsley.