NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tsp olive oil

3 cloves garlic

2 tbsp parmesan cheese

0.25 cup low-sodium chicken broth

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Heat olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

• 5

  Pour in the chicken broth and add the baby spinach, stirring until the spinach is just wilted.

• 6

  Drain the pasta and add it to the skillet, tossing with the chicken and vegetables.

• 7

  Sprinkle in the Parmesan cheese and toss until the sauce is creamy and coats the pasta evenly.

• 8

  Garnish with finely chopped fresh parsley before serving.