NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup broccoli florets

1 tsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions, adding the broccoli florets during the last 2 minutes of cooking.

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

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

• 5

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

• 6

  Drain the pasta and broccoli, reserving a splash of pasta water, then add them to the skillet with the chicken.

• 7

  Remove the skillet from the heat and stir in the yogurt mixture, tossing gently to coat everything in a creamy sauce; add a teaspoon of pasta water if needed to reach your desired consistency.