NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry chickpea pasta

0.25 cup Plain non-fat Greek yogurt

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

2 tbsp Low-sodium chicken broth

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente.

• 2

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

• 3

  Heat 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 chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 5

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

• 6

  Whisk in the chicken broth, Greek yogurt, and parmesan cheese, stirring constantly to create a smooth sauce without boiling.

• 7

  Toss the cooked pasta and sliced chicken into the sauce until every piece is well coated.

• 8

  Garnish with freshly chopped parsley and the remaining salt and pepper before serving hot.