NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1 oz Dry chickpea pasta

1 cup Sliced cremini mushrooms

0.25 cup Plain non-fat Greek yogurt

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

0.5 tsp Dried oregano

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente; reserve 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 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, add the sliced mushrooms and sauté for 4-5 minutes until they release their moisture and turn a rich golden brown.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then pour in the chicken broth to deglaze the pan, scraping up any browned bits.

• 6

  Reduce the heat to low, then whisk in the Greek yogurt and reserved pasta water until a smooth, creamy sauce forms.

• 7

  Toss the cooked pasta and sliced chicken into the sauce, coating everything evenly, and garnish with fresh parsley before serving.