Name: Creamy Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 1.5 oz dry chickpea penne; 1 tsp olive oil; 1 clove garlic; 0.25 cup nonfat Greek yogurt; 1 tbsp parmesan cheese; 1 cup raw spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

463 calories

Protein: 56g; 48% of calories
Carbs: 32g; 28% of calories
Fat: 13g; 24% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a medium pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.
While the pasta cooks, slice the raw chicken breast into bite-sized strips and season with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes until golden and cooked through.
Mince the garlic and add it to the skillet with the chicken, cooking for 1 minute until fragrant.
Before draining the pasta, reserve 2 tablespoons of the starchy pasta water.
In a small bowl, whisk together the nonfat Greek yogurt, parmesan cheese, and the reserved pasta water until smooth.
Lower the skillet heat to low. Add the cooked pasta and raw spinach to the chicken, tossing until the spinach begins to wilt.
Remove the skillet from the heat and stir in the yogurt mixture until the pasta is evenly coated and creamy.
Garnish with chopped fresh parsley and serve immediately.

Nutrition

Ingredients

Instructions

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