NUTRITION

SERVINGS

INGREDIENTS

0.38 lb chicken breast

2 oz chickpea pasta

0.5 cup non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tbsp olive oil

2 clove 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 9x13 inch baking dish with a small amount of olive oil.

• 2

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

• 3

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

• 4

  In a large mixing bowl, whisk together the Greek yogurt, chicken broth, grated parmesan, minced garlic, garlic powder, and dried oregano until the sauce is smooth and creamy.

• 5

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

• 6

  Pour the yogurt sauce over the pasta and chicken, tossing thoroughly to ensure every piece is evenly coated.

• 7

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

• 9

  Let the dish rest for 5 minutes before portioning into four containers for batch cooking and easy leftovers.