NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

2 tbsp Plain Greek yogurt

1 tbsp Parmesan cheese

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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, reserving 0.25 cup of pasta water before draining.

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, reduce heat to low and sauté the minced garlic for 1 minute until fragrant.

• 6

  Whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water in the skillet until a smooth, creamy sauce forms.

• 7

  Add the fresh spinach to the skillet and stir until just wilted.

• 8

  Fold the cooked pasta and sliced chicken back into the skillet, tossing well to coat everything in the garlic-parmesan sauce.

• 9

  Garnish with chopped fresh parsley and serve immediately.