NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 oz Chickpea pasta

1 tsp Olive oil

2 cloves Garlic

1 cup Baby spinach

2 tbsp Greek yogurt

2 tbsp Parmesan cheese

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 0.25 cup of pasta water before draining.

• 2

  Season the chicken breast evenly with garlic powder, sea salt, and black pepper.

• 3

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

• 4

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 5

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

• 6

  Whisk together the Greek yogurt, grated parmesan cheese, and the reserved pasta water in a small bowl to create a smooth sauce.

• 7

  Return the cooked pasta and sliced chicken to the skillet, pour in the yogurt sauce, and toss everything together until the pasta is coated in a velvety glaze.

• 8

  Garnish with fresh chopped parsley before serving.