NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

2 tbsp pasta water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the penne according to package directions until al dente.

• 2

  Reserve 2 tablespoons of the pasta cooking water before draining the pasta.

• 3

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

• 4

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

• 5

  Reduce heat to medium, add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.

• 6

  Stir in the baby spinach until it begins to wilt, then remove the skillet from the heat.

• 7

  Whisk together the Greek yogurt, Parmesan cheese, and reserved pasta water, then stir it into the skillet to create a creamy sauce.

• 8

  Add the cooked pasta to the skillet, tossing everything together until the noodles are well coated and the sauce is smooth.