NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

2 cloves garlic

1 cup baby spinach

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 0.25 cup of pasta water before draining.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

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

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic for 30 seconds until fragrant.

• 6

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

• 7

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water to create a smooth sauce.

• 8

  Add the cooked pasta and sliced chicken back to the skillet, pour the yogurt sauce over the top, and toss gently to coat everything evenly.

• 9

  Garnish with fresh parsley and serve immediately.