NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Reduce the heat to medium, add the minced garlic and baby spinach, and cook until the spinach is just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese with two tablespoons of the hot pasta water to create a smooth sauce.

• 6

  Drain the pasta and add it to the skillet with the chicken and spinach.

• 7

  Remove the skillet from the heat, pour in the yogurt mixture, and toss everything together until the pasta is coated in a creamy sauce.

• 8

  Garnish the dish with fresh parsley and serve immediately.