NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked chickpea pasta

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

2 cloves Garlic

1 tsp Olive oil

0.25 cup Low-sodium chicken broth

1 cup Fresh spinach

0.5 cup Sliced mushrooms

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then set aside.

• 3

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and the garlic is fragrant.

• 4

  Reduce the heat to low and whisk in the chicken broth and Greek yogurt, stirring constantly to create a smooth and creamy base.

• 5

  Stir in the grated parmesan cheese and fresh spinach, allowing the greens to wilt into the sauce until it becomes glossy.

• 6

  Add the cooked chickpea pasta and the sliced chicken back into the skillet, tossing everything together until thoroughly coated in the velvety sauce.