NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup chickpea pasta

2 cloves garlic

0.25 cup plain Greek yogurt

2 tbsp parmesan cheese

0.5 tsp olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5 to 6 minutes per side.

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.

• 5

  In the same skillet, reduce the heat to low and sauté the minced garlic for 1 minute until it becomes fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and 2 tablespoons of the hot pasta cooking water until the mixture is smooth.

• 7

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, then pour the yogurt mixture over the top.

• 8

  Toss everything gently over low heat until the spinach is just wilted and the sauce is creamy, then garnish with fresh parsley before serving.