NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

0.25 cup Plain Greek yogurt

2 tbsp Parmesan cheese

2 cloves Garlic

0.5 tbsp Olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Low-sodium chicken broth

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

• 3

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

• 4

  Remove the chicken from the pan to rest, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 6

  Whisk together the Greek yogurt, chicken broth, and parmesan cheese in a small bowl, then pour into the skillet.

• 7

  Stir the sauce constantly for 1-2 minutes until warmed through and slightly thickened, being careful not to let it boil.

• 8

  Add the baby spinach to the sauce and stir until just wilted.

• 9

  Toss the cooked pasta and sliced chicken into the sauce until every strand is coated, adding a splash of pasta water if needed for consistency.

• 10

  Garnish with the remaining salt and pepper before serving immediately.