NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 oz chickpea pasta

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp low-sodium chicken broth

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 cook the chicken until golden brown and cooked through, about 5 to 6 minutes per side.

• 4

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

• 5

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

• 6

  Add the chicken broth and baby spinach to the skillet, stirring until the spinach is just wilted.

• 7

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese.

• 8

  Add the cooked pasta, sliced chicken, and yogurt mixture to the skillet, tossing gently to coat while adding reserved pasta water if needed to reach a silky consistency.

• 9

  Garnish with fresh parsley and serve immediately.