NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, season the chicken breast with sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Remove chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 5

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

• 6

  Whisk in the chicken broth and Greek yogurt, stirring constantly to create a smooth, creamy base without curdling.

• 7

  Stir in the parmesan cheese until melted and the sauce thickens slightly.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat in the velvety sauce.

• 9

  Garnish with fresh parsley and serve immediately.