NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

2 tbsp Parmesan cheese

0.25 cup Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with sea salt and black pepper.

• 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 a few minutes, then slice into thin strips.

• 5

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

• 6

  Whisk in the chicken broth and Greek yogurt, stirring constantly to create a smooth sauce without boiling the yogurt.

• 7

  Stir in the grated Parmesan cheese until melted and the sauce has thickened slightly.

• 8

  Add the fresh baby spinach to the skillet and stir until just wilted.

• 9

  Toss the cooked pasta and sliced chicken into the sauce until every piece is well-coated.

• 10

  Garnish with fresh chopped parsley and serve immediately.