NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

1.5 oz whole-grain penne pasta

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

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-grain penne according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat, then add the chicken and sauté until golden brown and cooked through.

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and chicken broth until the mixture is smooth.

• 6

  Drain the pasta, reserving a small splash of pasta water, and add the pasta to the skillet with the chicken and vegetables.

• 7

  Remove the skillet from the heat and stir in the yogurt mixture, adding a teaspoon of reserved pasta water if needed to reach a velvety consistency.