NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea rotini

1 tsp olive oil

2 cloves garlic

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

2 tbsp pasta water

PREPARATION

• 1

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

• 2

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

• 3

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and red pepper flakes.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 5

  Reduce the heat to medium, add the minced garlic to the skillet, and cook for 1 minute until fragrant.

• 6

  Add the baby spinach to the skillet and stir until it just begins to wilt.

• 7

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

• 8

  Turn off the heat and add the cooked pasta to the skillet, then pour the yogurt mixture over the top.

• 9

  Toss everything together gently until the pasta is coated in a creamy sauce and serve immediately.