NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tsp Olive oil

2 tbsp Nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh spinach

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea penne according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest and slice into strips.

• 4

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 5

  Add the fresh spinach to the skillet and cook until just wilted.

• 6

  In a small bowl, whisk together the nonfat Greek yogurt, grated parmesan, and the reserved pasta water to create a smooth sauce.

• 7

  Return the cooked pasta and sliced chicken to the skillet, pour the yogurt sauce over the top, and toss gently until everything is coated and creamy.