NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

1 cup fresh spinach

1 tbsp fresh parsley

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 until al dente, reserving 1/4 cup of pasta water before draining.

• 2

  Season the chicken breast pieces with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and fresh spinach to the skillet, stirring until the garlic is fragrant and the spinach has wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water to create a smooth sauce.

• 6

  Lower the heat, add the cooked pasta to the skillet, and pour the yogurt sauce over the mixture, tossing gently until every noodle is coated and creamy.

• 7

  Garnish with fresh parsley and serve immediately.