NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Dry chickpea pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

2 tbsp Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil 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 dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from pan and slice.

• 4

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

• 5

  Whisk in the Greek yogurt, parmesan cheese, and chicken broth, stirring constantly until the sauce is smooth and creamy.

• 6

  Add the fresh baby spinach to the sauce and stir until just wilted.

• 7

  Toss the cooked pasta and sliced chicken into the skillet, coating everything thoroughly in the garlic sauce before serving.