NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1 oz Whole Wheat Pasta

1 cup Fresh Spinach

2 tbsp Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

2 tsp Olive Oil

2 tbsp Lemon Juice

1 clove Garlic

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

  Season the chicken breast lightly with salt and pepper. In a skillet, heat 1 tsp olive oil over medium heat and cook the chicken until golden and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and let it rest before slicing it thinly.

• 3

  In the same skillet, add the remaining 1 tsp olive oil and minced garlic. Sauté for about 30 seconds until fragrant.

• 4

  Lower the heat and add the fresh spinach to the skillet. Stir until wilted, about 1-2 minutes.

• 5

  Mix in the cooked pasta and add the lemon juice. Stir to combine.

• 6

  In a small bowl, whisk together the nonfat Greek yogurt and grated Parmesan cheese. Add a splash of hot pasta water to loosen the sauce if needed.

• 7

  Turn off the heat and gently fold the yogurt-lemon sauce into the pasta and spinach mixture, ensuring it is evenly coated.

• 8

  Place the sliced chicken on top of the pasta and garnish with extra lemon zest or a light sprinkle of Parmesan if desired. Serve warm and enjoy.