NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tsp Olive oil

2 tbsp Plain Greek yogurt

1 tbsp Parmesan cheese

2 cloves Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Chicken broth

PREPARATION

• 1

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

• 2

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

• 3

  Heat 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 set aside to rest before slicing.

• 4

  In the same skillet, lower the heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 5

  Whisk together the Greek yogurt, parmesan cheese, and chicken broth in a small bowl until smooth.

• 6

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

• 7

  Toss everything together for 1-2 minutes until the spinach is wilted and the sauce is creamy, adding an extra splash of broth if needed.

• 8

  Slice the chicken and place it over the pasta to serve.