NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta

1/4 cup Low-Fat Milk (2%)

1 tablespoon Nonfat Greek Yogurt

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 clove Garlic

Pinch of Black Pepper

Pinch of Salt

PREPARATION

• 1

  Begin by cooking the whole wheat pasta according to the package directions 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 and add the chicken.

• 3

  Cook the chicken for about 5-6 minutes on each side until fully cooked through and lightly browned. Remove from the pan and slice into strips.

• 4

  In the same skillet, reduce the heat to low and add the minced garlic. Sauté for about a minute until fragrant.

• 5

  Pour in the low-fat milk and add the Greek yogurt. Stir well to combine and let it warm through to create a light creamy sauce.

• 6

  Add the fresh spinach to the sauce and stir until it wilts, about 1-2 minutes.

• 7

  Toss the cooked pasta into the sauce, then add the sliced chicken. Mix until everything is well-coated with the creamy sauce.

• 8

  Adjust the seasoning with additional salt and pepper if needed, then serve immediately.