NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tsp extra virgin olive oil

1 cup broccoli florets

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 1/4 cup of pasta water before draining.

• 2

  While the pasta cooks, steam the broccoli florets until they are tender-crisp and bright green.

• 3

  Cut the chicken breast into bite-sized pieces and season them evenly with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

• 6

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

• 7

  Toss the cooked pasta and steamed broccoli into the skillet until every piece is well coated in the alfredo sauce.

• 8

  Garnish the dish with freshly chopped parsley and serve immediately while hot.