NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

2 cloves Garlic

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

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, season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken from the skillet, let it rest for a few minutes, then slice into thin strips.

• 5

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

• 6

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

• 7

  Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is well coated.

• 8

  Return the sliced chicken to the pan, toss once more to combine, and serve immediately.