NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry chickpea pasta

0.25 cup non-fat Greek yogurt

2 tbsp grated Parmesan cheese

2 cloves garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp unsweetened almond milk

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 the pasta water before draining.

• 2

  While the pasta is cooking, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 5

  Reduce the skillet heat to low. Add the minced garlic to the remaining oil and juices, sautéing for about 30 seconds until fragrant but not browned.

• 6

  In a small bowl, whisk together the Greek yogurt, grated Parmesan, and almond milk until smooth.

• 7

  Add the yogurt mixture and the reserved pasta water to the skillet. Stir constantly over low heat for 1-2 minutes until the sauce is creamy and warm, taking care not to let it boil.

• 8

  Add the cooked pasta and sliced chicken back into the skillet. Toss gently to coat every noodle in the garlic parmesan sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately while hot.