NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 tsp olive oil

2 cloves garlic

1 cup baby spinach

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

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 pasta according to package directions until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then remove and slice into strips.

• 4

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

• 5

  Add the baby spinach to the skillet and cook until just wilted.

• 6

  Whisk together the Greek yogurt, parmesan cheese, and reserved pasta water in a small bowl until smooth.

• 7

  Return the chicken and pasta to the skillet, pour the yogurt mixture over the top, and toss gently until the sauce is creamy and coats every noodle.

• 8

  Garnish with fresh parsley and serve immediately.