NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 cup broccoli florets

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp reserved pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, adding the broccoli florets during the last 2 minutes of cooking.

• 2

  Before draining, carefully reserve 2 tablespoons of the starchy pasta water, then drain the pasta and broccoli and set aside.

• 3

  Heat the olive oil in a large skillet over medium-high heat; season the diced chicken breast with sea salt and black pepper.

• 4

  Sauté the chicken for 5-7 minutes until golden brown and cooked through, adding the minced garlic in the final minute of cooking until fragrant.

• 5

  Reduce the heat to low and add the cooked pasta, broccoli, Greek yogurt, parmesan cheese, and reserved pasta water to the skillet.

• 6

  Toss everything continuously for 1-2 minutes until the yogurt and cheese melt into a smooth, creamy sauce that coats every noodle.