NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1 oz Chickpea pasta

1 cup Broccoli florets

0.25 cup Plain Greek yogurt

1.5 tbsp Grated parmesan cheese

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

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

• 2

  Add the broccoli florets to the boiling pasta water during the final 3 minutes of cooking, then drain both.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 5

  Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 6

  In the same skillet, reduce the heat to low and sauté the minced garlic for 1 minute until fragrant.

• 7

  Whisk together the Greek yogurt, parmesan cheese, and chicken broth in a small bowl until smooth.

• 8

  Add the yogurt mixture to the skillet, stirring constantly on low heat to prevent curdling.

• 9

  Toss the cooked pasta, broccoli, and sliced chicken into the sauce until thoroughly coated and warm.