NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Chickpea penne pasta

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain non-fat Greek yogurt

1.5 tbsp Grated parmesan cheese

1 cup 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 two tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for five to six minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for three minutes, then slice into thin strips.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  Garnish with fresh parsley and serve immediately.