NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Whole Wheat Pasta (cooked)

0.25 cup Low-Fat Greek Yogurt

1 teaspoon Olive Oil

2 cloves Garlic

1 cup Baby Spinach

0.25 cup Low-Sodium Chicken Broth

Pinch Black Pepper

Pinch Salt

PREPARATION

• 1

  Cook whole wheat pasta according to package instructions until al dente, then drain and set aside.

• 2

  Season the chicken breast with salt and pepper. In a non-stick pan, heat olive oil over medium heat and cook the chicken for approximately 6-7 minutes on each side until fully cooked. Remove chicken from the pan and set aside.

• 3

  In the same pan, reduce heat to low and add minced garlic. Sauté until fragrant but not browned.

• 4

  Add low-sodium chicken broth to deglaze the pan, stirring to lift any browned bits.

• 5

  Mix in the low-fat Greek yogurt and stir well to combine with the garlic and broth to create a creamy sauce.

• 6

  Slice the cooked chicken into strips and return to the pan with the sauce. Add baby spinach and allow it to wilt.

• 7

  Toss in the cooked pasta and gently mix until everything is well coated in the creamy garlic sauce.

• 8

  Taste and adjust seasoning with salt and pepper as needed before serving.