NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

2 cloves garlic

1 tsp extra virgin olive oil

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

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 with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 4

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

• 5

  In the same skillet, reduce heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Whisk in the Greek yogurt, chicken broth, and parmesan cheese, stirring constantly to create a smooth sauce without boiling.

• 7

  Add the cooked pasta and baby spinach to the skillet, tossing until the spinach is wilted and the pasta is coated in the creamy sauce.

• 8

  Stir in the sliced chicken and remaining seasonings before serving.