NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tbsp nutritional yeast

2 cloves garlic

2 tbsp unsweetened almond milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of water to a boil and cook chickpea pasta according to package directions; drain and set aside.

• 2

  Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.

• 3

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

• 4

  Remove chicken from the pan, let it rest, then slice into thin strips.

• 5

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

• 6

  Whisk together Greek yogurt, almond milk, parmesan, and nutritional yeast in a small bowl.

• 7

  Add the yogurt mixture to the skillet, stirring constantly on low heat until smooth and warmed through.

• 8

  Toss the cooked pasta and sliced chicken in the sauce until well coated.

• 9

  Garnish with fresh chopped parsley and serve immediately.