NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea penne pasta

4.5 oz boneless skinless chicken breast

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 tbsp low-sodium chicken broth

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 penne according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Season the chicken with sea salt and black pepper, then add it to the skillet.

• 5

  Sauté the chicken for 5-7 minutes until golden brown and cooked through.

• 6

  Reduce the heat to low and add the minced garlic, stirring for 30 seconds until fragrant.

• 7

  In a small bowl, whisk together the Greek yogurt, chicken broth, and grated parmesan cheese until smooth.

• 8

  Drain the pasta and add it to the skillet with the chicken.

• 9

  Pour the yogurt mixture over the pasta and chicken, tossing gently over low heat for 1 minute until the sauce is creamy and coats everything evenly.

• 10

  Garnish with chopped fresh parsley and serve immediately.