Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 8 oz chickpea pasta (rotini or penne work best)
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup plain non-fat Greek yogurt (or light cream)
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Place a large skillet over medium-high heat and add the olive oil. Season the chicken pieces with salt, pepper, paprika, and oregano. Once the pan is hot, add the chicken in a single layer. Brown the chicken for about 5 to 6 minutes, turning occasionally, until it is cooked through and golden on all sides. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the chickpea pasta directly into the broth. If the liquid doesn’t quite cover the pasta, add a splash of water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 8 to 10 minutes, or until the pasta is al dente and most of the liquid is absorbed.
- Lower the heat to low. Stir in the Greek yogurt (or cream) and the grated Parmesan cheese. Stir constantly until the cheese melts and the sauce becomes smooth and glossy. If the sauce is too thick, add a tablespoon of water or broth to reach your desired consistency.
- Add the cooked chicken back into the skillet along with the fresh baby spinach. Toss everything together for 1 to 2 minutes until the spinach wilts and the chicken is reheated. Taste and adjust seasoning with extra salt or pepper if needed.
- Divide the pasta and chicken mixture into four bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately while hot and creamy.
- Cook Time: 30 minutes