NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne pasta

0.25 cup plain Greek yogurt

2 tbsp parmesan cheese

2 cloves garlic

1 tsp extra virgin olive oil

0.25 cup low-sodium chicken broth

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 2

  Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 3

  Remove the chicken from the pan and set aside to rest, then slice into bite-sized strips.

• 4

  In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 6

  Reduce the heat to low and whisk in the Greek yogurt and grated parmesan cheese until the sauce is smooth and creamy.

• 7

  Add the baby spinach to the skillet and stir until just wilted.

• 8

  Toss the cooked whole wheat pasta and sliced chicken into the sauce until everything is thoroughly coated and warmed through.

• 9

  Serve immediately while the sauce is creamy and hot.