NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/4 cup Low-Fat Greek Yogurt

1 cup Fresh Spinach

1 Garlic Clove

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Bring a pot of water to a boil and cook the 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 skillet, heat olive oil over medium heat and sauté the chicken for about 5-7 minutes per side, or until fully cooked and golden brown.

• 3

  Thinly slice the garlic clove and add it to the skillet during the last minute of cooking the chicken, stirring to infuse the oil.

• 4

  Once the chicken is cooked, remove it from the skillet and slice it into strips.

• 5

  In the same skillet, lower the heat and stir in the low-fat Greek yogurt until it warms and forms a creamy sauce, being careful not to let it boil.

• 6

  Toss in the fresh spinach and allow it to wilt slightly in the creamy garlic sauce.

• 7

  Add the cooked pasta and sliced chicken back into the skillet, mixing well so that all components are evenly coated with the sauce.

• 8

  Adjust salt and pepper as needed, then serve immediately.