NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/4 cup Chicken Broth

PREPARATION

• 1

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

• 2

  Season the chicken breast with a pinch of salt and pepper. In a skillet, heat the olive oil over medium heat. Add the chicken and garlic, cooking for about 5-6 minutes per side until fully cooked and golden.

• 3

  Remove the chicken from the skillet and slice it into bite-sized pieces.

• 4

  In the same skillet, pour in the chicken broth and lemon juice, allowing it to simmer gently for 1-2 minutes.

• 5

  Lower the heat and stir in the nonfat Greek yogurt to create a creamy sauce. Mix in the fresh spinach until just wilted.

• 6

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until well coated by the creamy lemon sauce.

• 7

  Taste and adjust seasoning if necessary, then serve warm.