NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain penne pasta

2 tbsp plain Greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the whole grain pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.

• 2

  While pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat extra virgin olive oil in a skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through. Remove from the pan and slice into thin strips.

• 4

  In the same skillet, lower heat to medium and add minced garlic, sautéing for 1 minute until fragrant.

• 5

  Stir in the Greek yogurt, grated parmesan cheese, and a splash of the reserved pasta water to create a smooth, creamy sauce base.

• 6

  Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is evenly coated.

• 7

  Return the sliced chicken to the pan, season with the remaining salt and pepper, and garnish with chopped fresh parsley before serving.