NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole grain penne pasta

0.25 cup plain Greek yogurt

1 cup baby spinach

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Season the chicken breast with sea salt and black pepper, then sauté in the skillet for 5-7 minutes until golden and cooked through.

• 4

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.

• 5

  Add the baby spinach to the skillet and toss with the chicken until the leaves are just wilted.

• 6

  In a small bowl, whisk together the plain Greek yogurt, lemon juice, and lemon zest until smooth.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add the pasta to the skillet.

• 8

  Remove the skillet from the heat and stir in the yogurt mixture and reserved pasta water until a velvety sauce coats the pasta.

• 9

  Garnish the dish with fresh parsley and serve immediately while warm.