NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

2 tbsp Light Cream Cheese

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 cup Fresh Spinach

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

• 1

  Season the chicken breast with salt and pepper. In a non-stick skillet, heat olive oil over medium heat and cook the chicken until golden and cooked through, about 5-6 minutes per side. Remove and set aside.

• 2

  While the chicken cooks, bring a pot of water to boil and cook the whole wheat pasta until al dente. Drain and set aside.

• 3

  In the same skillet over medium-low heat, add minced garlic and sauté until fragrant, about 1 minute.

• 4

  Add the light cream cheese and unsweetened almond milk to the skillet, stirring until a smooth, creamy sauce forms.

• 5

  Stir in the fresh spinach and allow it to wilt into the sauce, about 1-2 minutes.

• 6

  Slice the cooked chicken breast into strips and return to the skillet, mixing into the sauce. Toss in the cooked pasta and heat through for another minute.

• 7

  Adjust seasoning with salt and black pepper as needed and serve warm.