NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

1 cup Spinach

1 tbsp Low-Fat Parmesan

Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with salt and black pepper.

• 3

  Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

• 4

  Add the chicken breast to the skillet and cook for 5-6 minutes on each side, or until fully cooked through and lightly golden. Remove the chicken from the skillet and slice into strips.

• 5

  Return the skillet to low heat and add the nonfat Greek yogurt, stirring gently to create a creamy sauce. If the sauce is too thick, add a splash of water or low-sodium chicken broth.

• 6

  Toss in the cooked pasta and fresh spinach, stirring until the spinach wilts slightly.

• 7

  Add the sliced chicken back into the pan and mix until everything is well coated in the creamy garlic sauce.

• 8

  Finish the dish with a sprinkle of low-fat Parmesan and adjust salt and pepper to taste before serving.