NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.5 cup Tomato puree

2 tbsp Non-fat Greek yogurt

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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

  Season the chicken breast evenly with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.

• 4

  Remove the chicken from the skillet to rest, then slice it into thin strips.

• 5

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

• 6

  Pour in the tomato puree and dried oregano, simmering for 3 minutes to allow the flavors to meld.

• 7

  Remove the skillet from heat and stir in the Greek yogurt and baby spinach until the spinach is just wilted.

• 8

  Toss the cooked pasta into the sauce and top with the sliced golden chicken before serving.