NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1/4 cup Nonfat Plain Greek Yogurt

1 Garlic Clove

1 cup Fresh Spinach

1 teaspoon Olive Oil

1/4 cup Low-Sodium Chicken Broth

Pinch of Black Pepper

Pinch of Salt

PREPARATION

• 1

  Cook whole wheat pasta according to package instructions until al dente, then drain.

• 2

  While the pasta cooks, heat a teaspoon of olive oil in a skillet over medium heat.

• 3

  Season the chicken breast with a pinch of salt and black pepper, then add to the skillet and cook for about 5-6 minutes per side until fully cooked and lightly golden.

• 4

  Remove the chicken from the skillet and let it rest. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

• 5

  Pour in the low-sodium chicken broth to deglaze the pan, scraping up any bits from the chicken for extra flavor.

• 6

  Lower the heat and stir in the Greek yogurt to create a creamy sauce, then add fresh spinach and allow it to wilt.

• 7

  Slice the cooked chicken into strips and return it to the skillet along with the drained pasta. Toss everything together until well coated in the creamy garlic sauce.

• 8

  Taste and adjust seasoning with additional salt and black pepper if desired before serving.