NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 oz dry chickpea pasta

2 cloves garlic

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

1 cup fresh spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the pasta.

• 3

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

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through, then set aside to rest and slice into strips.

• 5

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

• 6

  Whisk together the Greek yogurt, parmesan cheese, and the remaining salt and pepper in a small bowl.

• 7

  Add the yogurt mixture and reserved pasta water to the skillet, stirring constantly on low heat to create a smooth sauce.

• 8

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

• 9

  Toss the cooked pasta and sliced chicken into the sauce until every noodle is evenly coated and serve immediately.