NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 tbsp extra virgin olive oil

2 whole garlic cloves

1 tbsp parmesan cheese

2 tbsp plain Greek yogurt

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

2 tbsp chicken bone broth

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

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

• 3

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

• 4

  Lower the heat to medium and add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 5

  Deglaze the pan with chicken bone broth, scraping up any browned bits from the bottom.

• 6

  Stir in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.

• 7

  Add the fresh spinach to the skillet and stir until it just begins to wilt.

• 8

  Drain the pasta, reserving a splash of pasta water, and toss the noodles into the skillet with the chicken and sauce.

• 9

  Mix well to coat everything evenly, adding a touch of pasta water if the sauce needs thinning, and serve immediately.