NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz dry chickpea penne

1 tsp extra virgin olive oil

0.5 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 cup baby spinach

0.25 cup reserved pasta water

PREPARATION

• 1

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

• 2

  Carefully reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  While the pasta is boiling, season the chicken breast pieces evenly with sea salt and black pepper.

• 4

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

• 5

  Reduce the skillet heat to medium and stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

• 6

  Add the baby spinach to the skillet and toss with the chicken until the leaves are just wilted.

• 7

  In a small separate bowl, whisk together the Greek yogurt and grated parmesan cheese.

• 8

  Slowly whisk the reserved pasta water into the yogurt mixture until a smooth, thin sauce consistency is achieved.

• 9

  Add the cooked penne to the skillet with the chicken and spinach.

• 10

  Pour the Parmesan yogurt sauce over the mixture and toss everything together over low heat until the pasta is well-coated and creamy.