NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

2 cloves garlic

1 tsp olive oil

2 tbsp non-fat Greek yogurt

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

2 tbsp reserved pasta water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  Before draining the pasta, carefully scoop out the reserved pasta water and set it aside.

• 3

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 4

  Season the chicken breast with sea salt and black pepper, then sauté in the skillet until golden and cooked through.

• 5

  Reduce the heat to low and add the minced garlic, stirring for one minute until fragrant.

• 6

  Stir in the fresh spinach and allow it to wilt slightly in the residual heat of the pan.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and reserved pasta water to create a smooth sauce.

• 8

  Add the cooked pasta to the skillet and pour the yogurt sauce over the top, tossing everything together until the pasta is coated in a velvety glaze.