NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cup broccoli florets

1 oz chickpea pasta

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup low-sodium chicken broth

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, adding the broccoli florets during the last 3 minutes of cooking. Drain and set aside.

• 2

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Reduce the heat to low. Mince the garlic and add it to the skillet, cooking for 30 seconds until fragrant.

• 5

  In a small bowl, whisk together the plain Greek yogurt, chicken broth, grated parmesan cheese, ground nutmeg, and the remaining salt and pepper.

• 6

  Pour the yogurt mixture into the skillet with the chicken, stirring constantly on low heat to ensure the sauce becomes smooth without curdling.

• 7

  Add the cooked pasta and broccoli to the skillet. Toss gently to thoroughly coat the ingredients in the sauce and serve immediately while hot.