NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

4.5 oz Chicken breast

1 tsp Olive oil

2 cloves Garlic

2 tbsp Plain nonfat Greek yogurt

1 tbsp Parmesan cheese

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp 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

  While the pasta cooks, steam the broccoli florets until tender-crisp and bright green.

• 3

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

• 4

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

• 5

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

• 6

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 7

  Turn the heat to low and whisk in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth sauce.

• 8

  Toss the cooked pasta, steamed broccoli, and sliced chicken into the skillet until well coated in the creamy sauce.

• 9

  Garnish with chopped fresh parsley and serve immediately.