NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 cup broccoli florets

2 tbsp plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp pasta water

PREPARATION

• 1

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

• 2

  Place the broccoli florets in a steamer basket over the pasta pot for the last 3 minutes of cooking.

• 3

  Reserve 2 tablespoons of the starchy pasta water, then drain the pasta and broccoli.

• 4

  Season the chicken breast with sea salt and black pepper.

• 5

  Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 6

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.

• 7

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 8

  Whisk in the Greek yogurt, grated parmesan, and reserved pasta water to create a smooth, velvety sauce.

• 9

  Toss the cooked pasta, steamed broccoli, and sliced chicken into the skillet until everything is well-coated in the sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately.