NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

0.25 cup Greek yogurt

1 tbsp Parmesan cheese

1 tsp Olive oil

1 cup Baby spinach

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

PREPARATION

• 1

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

• 2

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

• 3

  Season the diced chicken breast with sea salt, black pepper, and onion powder, then sauté until golden and cooked through.

• 4

  Stir in the minced garlic and cook for 30 seconds until fragrant, then reduce heat to low.

• 5

  Reserve 0.25 cup of pasta water, then drain the pasta.

• 6

  Whisk together the Greek yogurt, parmesan cheese, and reserved pasta water in a small bowl until smooth.

• 7

  Toss the cooked pasta, chicken, and baby spinach into the skillet with the sauce, stirring until the spinach is wilted and the sauce is creamy.