NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz chicken breast

1 tsp olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

2 tbsp parmesan cheese

1 cup fresh baby spinach

0.25 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Whisk in the chicken bone broth and Greek yogurt, stirring constantly to create a smooth sauce without boiling.

• 7

  Stir in the parmesan cheese and baby spinach, allowing the spinach to wilt into the sauce.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until the sauce is thick and creamy.