NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz chicken breast

1 tsp olive oil

1 clove garlic

1 cup fresh spinach

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

2 tbsp chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions, reserving 2 tablespoons of the cooking water before draining.

• 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 heat and cook the chicken for 5-6 minutes per side until golden and cooked through.

• 4

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

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant and lightly toasted.

• 6

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

• 7

  Lower the heat to low and stir in the Greek yogurt, grated parmesan, and chicken broth until a smooth sauce forms.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat in the velvety sauce.

• 9

  Stir in the reserved pasta water if needed to reach your desired creamy consistency.