NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice the chicken breast into bite-sized strips and season with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

• 4

  Reduce the heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, chicken broth, and grated parmesan until smooth.

• 6

  Add the cooked pasta and fresh baby spinach to the skillet with the chicken, tossing until the spinach begins to wilt.

• 7

  Remove the skillet from the heat and stir in the yogurt mixture and remaining salt and pepper, tossing gently until a creamy sauce forms and coats the pasta.