NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz chickpea pasta

1 cup broccoli florets

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

2 cloves garlic

0 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.

• 3

  Season the chicken breast with half of the sea salt and black pepper.

• 4

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

• 5

  Reduce the skillet heat to low and add the minced garlic, sautéing for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt and parmesan cheese with 2 tablespoons of warm pasta water to create a smooth sauce.

• 7

  Slice the chicken into bite-sized pieces and add them back to the skillet along with the cooked pasta and broccoli.

• 8

  Pour the yogurt sauce over the mixture and toss gently over low heat until everything is evenly coated and the sauce is velvety.

• 9

  Garnish with fresh parsley and the remaining salt and pepper before serving.