Ingredients:

  • 12 oz protein pasta (chickpea or lentil)
  • 1 lb chicken breast, cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the protein pasta and cook according to package directions. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Heat olive oil in a skillet over medium-high heat. Add cubed chicken breast, season with salt and pepper, and sear until golden brown and cooked through (about 6–8 minutes). Remove chicken and set aside.
  3. Reduce skillet heat to medium. Sauté minced garlic for 60 seconds. Pour in chicken broth to deglaze the pan, scraping up brown bits.
  4. Stir in the Greek yogurt and lemon juice, whisking until the sauce is smooth and simmering gently.
  5. Return the cooked pasta and seared chicken to the skillet. Stir in Parmesan cheese and half of the reserved pasta water. Toss vigorously over low heat for 1–2 minutes until the sauce thickens into a glaze.
  6. Stir in fresh parsley and serve immediately.