NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tsp olive oil

2 cloves garlic

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

2 tbsp chicken broth

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Season the chicken breast pieces with half of the sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the skillet and set aside, then add the minced garlic to the same pan and sauté for 30 seconds.

• 5

  Reduce heat to low and whisk in the chicken broth, Greek yogurt, and parmesan cheese until a smooth sauce forms.

• 6

  Stir in the baby spinach and red pepper flakes, allowing the spinach to wilt into the sauce.

• 7

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