NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup fresh spinach

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and let rest before slicing into strips.

• 4

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

• 5

  Whisk together the Greek yogurt, grated parmesan, and the reserved pasta water in a small bowl until smooth.

• 6

  Add the fresh spinach to the skillet and cook until just wilted, then turn the heat to low.

• 7

  Stir the yogurt mixture into the skillet, followed by the cooked pasta and sliced chicken breast.

• 8

  Toss everything together until the pasta is coated in a creamy sauce. Season with the remaining salt and pepper.

• 9

  Garnish with freshly chopped parsley and serve immediately.