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A bowl of chickpea penne pasta with seared chicken and creamy spinach sauce

Creamy Protein-Packed Pasta Bowl

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 8 oz chickpea -based penne pasta
  • 12 oz boneless skinless chicken breast, cubed
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup grated parmesan cheese
  • 2 cups fresh baby spinach
  • 2 cloves garlic , minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup reserved pasta cooking water

Method
 

  1. Bring a large pot of salted water to a boil and cook chickpea pasta according to package directions until al dente.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
  3. Season chicken cubes with salt and pepper, then add to the skillet and sear until cooked through, approximately 6 to 8 minutes.
  4. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
  5. Reserve 1/2 cup of pasta water before draining the pasta.
  6. Lower skillet heat to low; add cooked pasta, baby spinach, and Greek yogurt to the chicken.
  7. Gradually stir in the reserved pasta water and parmesan cheese until a creamy sauce forms and spinach is wilted.
  8. Remove from heat immediately to prevent the yogurt from curdling and serve.