NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 tsp extra virgin olive oil

2 whole garlic cloves

1 cup baby spinach

0.25 cup plain non-fat Greek yogurt

1 tbsp grated Parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the minced garlic and baby spinach to the skillet, stirring for 1-2 minutes until the garlic is fragrant and the spinach has wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, grated Parmesan, reserved pasta water, and the remaining salt and pepper until smooth.

• 6

  Reduce the skillet heat to low, then add the cooked pasta and the yogurt sauce, tossing everything together until the pasta is coated in a velvety glaze.

• 7

  Remove from heat immediately to prevent the yogurt from curdling and garnish with fresh chopped parsley before serving.