NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp 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 sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Add the baby spinach to the skillet and cook until just wilted.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water until smooth.

• 8

  Lower the skillet heat to low and add the cooked pasta and yogurt mixture, tossing quickly to create a creamy sauce without curdling the yogurt.

• 9

  Stir in the sliced chicken and remaining salt and pepper.

• 10

  Garnish with fresh chopped parsley and serve immediately.