NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup Greek yogurt

1 tbsp Parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 cup baby spinach

0.25 cup low sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

PREPARATION

• 1

  Bring a pot of water to a boil and cook the chickpea pasta until al dente, then drain and set aside.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Lower the heat to medium-low and add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant.

• 5

  Whisk in the chicken broth and Greek yogurt, stirring constantly to create a smooth and creamy sauce base.

• 6

  Fold in the cooked pasta and baby spinach, tossing gently until the spinach is wilted and the sauce coats the noodles evenly.

• 7

  Stir in the parmesan cheese until melted and serve the pasta immediately while hot.