NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

2 oz Chickpea penne pasta

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Non-fat plain Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped fresh parsley

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 4

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

• 5

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

• 6

  Whisk in the Greek yogurt, parmesan cheese, and 2 tablespoons of the pasta cooking water to create a smooth, creamy sauce.

• 7

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated.

• 8

  Garnish with chopped fresh parsley and serve immediately.