NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry chickpea pasta

0.5 tbsp extra virgin olive oil

2 clove garlic

0.25 cup plain non-fat Greek yogurt

2 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the pasta cooking water before draining the noodles.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 6

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 7

  Whisk in the Greek yogurt, parmesan cheese, remaining salt, pepper, and the reserved pasta water to create a smooth sauce.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat every strand in the velvety sauce.

• 9

  Garnish with fresh parsley and serve immediately.