NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Chickpea pasta

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package instructions.

• 2

  Add the broccoli florets to the pasta water during the final 3 minutes of cooking until they are tender-crisp and bright green.

• 3

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 4

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for about 60 seconds until aromatic, being careful not to burn it.

• 6

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese until smooth.

• 7

  Drain the pasta and broccoli, reserving 2 tablespoons of the hot cooking liquid.

• 8

  Reduce the skillet heat to low and fold in the cooked pasta, broccoli, yogurt mixture, and reserved water.

• 9

  Toss everything gently until the sauce is velvety and coats the pasta evenly, then garnish with chopped fresh parsley.