NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 0.25 cup of pasta water before draining.

• 2

  Season the chicken breast with half of the salt and pepper, then sear in a pan with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken to rest, then in the same pan, sauté the minced garlic for 1 minute until fragrant.

• 4

  Lower the heat and whisk in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth, creamy sauce.

• 5

  Add the cooked pasta and baby spinach to the pan, tossing until the spinach is wilted and the pasta is thoroughly coated.

• 6

  Slice the chicken, place it atop the pasta, and garnish with fresh parsley and the remaining salt and pepper.