NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat penne

3 tbsp Plain nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Cook the whole wheat penne in boiling salted water according to package directions until al dente, then drain.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced chicken breast and minced garlic until the chicken is cooked through and golden.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, lemon juice, sea salt, black pepper, and dried oregano until smooth.

• 5

  Fold the cooked pasta, sautéed chicken, and fresh baby spinach into the yogurt mixture until everything is evenly coated.

• 6

  Transfer the mixture to the prepared baking dish, sprinkle with grated parmesan cheese, and bake for 15 minutes until the top is slightly bubbly.

• 7

  Garnish with chopped fresh parsley before serving.