NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 ounces dry Whole Wheat Pasta

1/4 cup Sun-Dried Tomatoes (chopped)

1 cup Fresh Spinach

1 teaspoon Olive Oil

2 cloves Garlic

1/4 cup Nonfat Greek Yogurt

1/4 cup Low Sodium Chicken Broth

PREPARATION

• 1

  Bring a pot of water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

• 2

  While the pasta cooks, season the chicken breast lightly with salt and pepper. Heat the olive oil in a skillet over medium-high heat.

• 3

  Sear the chicken breast for about 5-6 minutes on each side or until fully cooked and golden brown. Once cooked, remove the chicken and let it rest before slicing into strips.

• 4

  In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.

• 5

  Add the chopped sun-dried tomatoes and a splash of chicken broth to deglaze the pan, scraping up any bits stuck to the bottom.

• 6

  Stir in the spinach allowing it to wilt slightly, then mix in the Greek yogurt and remaining chicken broth to create a light, creamy sauce.

• 7

  Toss the cooked pasta into the skillet, combining it well with the sauce. Finally, add the sliced chicken and gently mix everything together.

• 8

  Serve warm, garnished with a few extra sun-dried tomatoes or fresh spinach leaves if desired.