NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 tsp olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

2 tbsp parmesan cheese

1 cup fresh 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 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest and slice.

• 4

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 5

  Whisk together the Greek yogurt, grated parmesan cheese, and reserved pasta water in a small bowl until smooth.

• 6

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, then pour the yogurt sauce over the top.

• 7

  Toss everything gently over low heat until the spinach is wilted and the sauce is creamy and coats the pasta.

• 8

  Garnish with freshly chopped parsley before serving.