Name: Baked Chicken Alfredo Chickpea Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 lb Chicken breast; 8 oz Chickpea pasta; 2 cup Non-fat Greek yogurt; 8 tbsp Grated parmesan cheese; 4 tbsp Olive oil; 8 clove Garlic; 4 cup Fresh baby spinach; 1 cup Low-sodium chicken broth; 1 tsp Sea salt; 1 tsp Black pepper; 1 tsp Garlic powder; 1 tsp Dried oregano

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with a small amount of olive oil.
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.
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.
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.
Drain the pasta and transfer it to the prepared baking dish along with the sautéed chicken and fresh baby spinach.
Pour the yogurt sauce over the pasta and chicken, tossing thoroughly to ensure every piece is evenly coated.
Season the top with sea salt and black pepper, then cover the dish tightly with aluminum foil.
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.
Let the dish rest for 5 minutes before portioning into four containers for batch cooking and easy leftovers.

Nutrition

Ingredients

Instructions

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