NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken breast

1 tsp olive oil

0.25 cup non-fat Greek yogurt

1 tbsp parmesan cheese

0.5 oz mozzarella cheese

1 tbsp ricotta cheese

0.5 oz fontina cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, reserving 2 tablespoons of the pasta water before draining.

• 2

  In a small mixing bowl, whisk together the Greek yogurt, ricotta cheese, and garlic powder until the mixture is completely smooth.

• 3

  Heat the olive oil in a non-stick pan over medium heat and sauté the diced chicken breast until golden brown and cooked through.

• 4

  Add the minced garlic to the pan with the chicken and cook for 1 minute until fragrant.

• 5

  Lower the heat and stir the cooked pasta, the yogurt mixture, and the reserved pasta water into the pan.

• 6

  Gradually fold in the mozzarella, parmesan, and fontina cheeses, stirring constantly until they melt into a silky, cohesive sauce.

• 7

  Season the dish with sea salt and black pepper, then garnish with chopped fresh parsley before serving.