NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea pasta

0.25 cup Greek yogurt

1 tsp Olive oil

2 cloves Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Nutritional yeast

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through, about 5-7 minutes.

• 4

  Reduce the heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and stir until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, and the reserved pasta water until smooth.

• 7

  Remove the skillet from the heat and stir in the cooked pasta and the yogurt mixture, tossing until everything is evenly coated in the creamy sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.