NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1/2 cup Nonfat Greek Yogurt

1 cup Fresh Spinach

2 tbsp chopped Sun-Dried Tomatoes

1 tsp Olive Oil

2 cloves Garlic

1 small Onion

PREPARATION

• 1

  Begin by bringing a pot of water to a boil; cook the whole wheat pasta according to package directions until al dente, then drain and set aside.

• 2

  Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, warm the olive oil and sauté the chopped onion and minced garlic until translucent and fragrant.

• 3

  Add the chicken breast to the skillet; cook for about 5-6 minutes per side or until fully cooked and lightly browned. Once cooked, remove the chicken from the pan and slice into bite-sized pieces.

• 4

  In the same skillet, add the sun-dried tomatoes and fresh spinach. Allow the spinach to wilt slightly, stirring occasionally.

• 5

  Reduce the heat to low and stir in the nonfat Greek yogurt to create a creamy sauce. Add the sliced chicken back into the pan and combine well.

• 6

  Mix in the drained pasta, tossing gently until all ingredients are well incorporated and heated through.

• 7

  Adjust seasoning with salt and pepper to taste and serve warm.