NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.25 cup Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  Season the chicken breast evenly with the garlic powder, half of the sea salt, and half of the black pepper.

• 4

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

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.

• 6

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

• 7

  Whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water in a small bowl until smooth.

• 8

  Add the cooked pasta and the yogurt mixture to the skillet, tossing gently over low heat until the sauce coats the noodles.

• 9

  Stir in the sliced chicken and the remaining salt and pepper.

• 10

  Garnish with chopped fresh parsley and serve immediately.