NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

2 clove garlic

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, reserving 0.25 cup of the pasta water before draining.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan to rest for 2 minutes, then slice it into thin strips.

• 5

  In the same skillet, lower the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Add the fresh baby spinach to the skillet and stir until just wilted.

• 7

  Turn the heat to low and whisk in the Greek yogurt, grated parmesan, and the reserved pasta water to create a smooth, creamy sauce.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat everything in the silky parmesan sauce.