NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 oz chickpea pasta

0.5 cup non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tbsp olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of olive oil.

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions so it remains al dente.

• 3

  While the pasta cooks, heat the olive oil in a skillet over medium heat and sauté the cubed chicken breast until browned and cooked through.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, chicken broth, grated parmesan, minced garlic, garlic powder, and dried oregano to create a smooth sauce.

• 5

  Drain the pasta and add it to the baking dish along with the sautéed chicken and fresh baby spinach.

• 6

  Pour the yogurt sauce over the mixture and toss thoroughly to ensure every piece of pasta and chicken is well coated.

• 7

  Season the top with sea salt and black pepper, then cover the dish tightly with foil.

• 8

  Bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the sauce is bubbly and the edges are slightly golden.