NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea penne pasta

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup non-fat plain Greek yogurt

1 tbsp grated parmesan cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea penne until al dente, reserving 0.25 cup of the pasta water before draining.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Season the chicken breast with sea salt, black pepper, and dried oregano, then sauté in the skillet until cooked through and golden brown.

• 4

  Add the minced garlic to the skillet for the last minute of cooking, then reduce heat to low and stir in the Greek yogurt, parmesan cheese, and reserved pasta water to create a sauce.

• 5

  Toss in the cooked pasta and baby spinach, stirring until the spinach is wilted and the pasta is evenly coated, then garnish with fresh parsley.