NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta

1 large Egg

1 cup Fresh Spinach

1 tablespoon Parmesan Cheese

2 tablespoons Nonfat Greek Yogurt

1 clove Garlic

1 teaspoon Olive Oil

PREPARATION

• 1

  Boil a pot of water and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a small splash of pasta water.

• 2

  While the pasta cooks, season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and add the chicken. Cook for about 5-6 minutes per side until the chicken is fully cooked and golden on the outside. Remove from the skillet and let it rest before slicing into strips.

• 3

  In the same skillet, lower the heat and add minced garlic. Sauté for about 30 seconds until fragrant.

• 4

  Add fresh spinach to the skillet and stir until wilted, about 1-2 minutes.

• 5

  In a small bowl, whisk together the egg, nonfat Greek yogurt, and Parmesan cheese to create the creamy sauce.

• 6

  Return the pasta to the skillet with the garlic and spinach. Remove the skillet from heat and quickly stir in the egg-yogurt mixture, allowing the residual heat to gently thicken the sauce without scrambling the egg. If the sauce appears too thick, add a splash of the reserved pasta water to adjust consistency.

• 7

  Top the pasta with sliced chicken breast, season with additional salt and pepper to taste, and serve immediately.