NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

0.5 tbsp extra virgin olive oil

2 tbsp plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

1 cup fresh baby spinach

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Boil a pot of water and cook the whole wheat penne according to package directions until al dente.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Remove chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

• 6

  Stir in chicken broth and baby spinach, cooking until the spinach is wilted and the liquid reduces slightly.

• 7

  Reduce heat to low, then whisk in the Greek yogurt and parmesan cheese until a smooth sauce forms.

• 8

  Toss the cooked pasta and sliced chicken into the skillet until well-coated and serve immediately.