NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea fettuccine

2 tbsp Plain Greek yogurt

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 cup Fresh spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Low sodium chicken broth

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice the chicken breast into thin strips and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes.

• 4

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

• 5

  Pour in the chicken broth and add the fresh spinach, stirring until the spinach is wilted and the liquid has reduced by half.

• 6

  Reduce the heat to low. Whisk in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.

• 7

  Drain the pasta and add it directly to the skillet, tossing gently to coat every strand in the alfredo sauce before serving.