NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup chickpea pasta

0.25 cup Greek yogurt

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 cup baby spinach

1 tbsp lemon juice

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the pan to rest, then slice into bite-sized strips.

• 5

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

• 6

  Add the baby spinach to the skillet and cook until just wilted.

• 7

  In a small bowl, whisk together the Greek yogurt, lemon juice, and parmesan cheese to create the sauce base.

• 8

  Drain the pasta, reserving two tablespoons of pasta water.

• 9

  Add the pasta, chicken, and yogurt sauce to the skillet, tossing gently with the reserved pasta water to reach a creamy consistency.

• 10

  Garnish with fresh chopped parsley and serve immediately.