NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp olive oil

2 cloves garlic

1 cup fresh baby spinach

2 tbsp plain greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

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

• 4

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 5

  Reduce the heat to medium, add the minced garlic, and sauté for one minute until fragrant.

• 6

  Add the fresh baby spinach to the skillet and toss until the leaves are just wilted.

• 7

  Stir in the plain Greek yogurt, grated parmesan cheese, and the reserved pasta water to create a smooth, creamy sauce.

• 8

  Add the cooked pasta to the skillet and toss everything together until the sauce coats every noodle evenly.