NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked chickpea pasta

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

0.25 tbsp extra virgin olive oil

0.25 cup low-sodium chicken broth

0.5 cup baby spinach

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 skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-7 minutes per side.

• 3

  Remove the chicken from the skillet and let it rest for 2 minutes before slicing into thin strips.

• 4

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

• 5

  Whisk in the chicken broth and Greek yogurt, stirring constantly to create a smooth and creamy sauce base.

• 6

  Stir in the grated parmesan cheese and baby spinach, allowing the spinach to wilt gently into the sauce.

• 7

  Add the cooked chickpea pasta and sliced chicken back into the skillet, tossing everything together until the pasta is well-coated and heated through.