NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 tsp olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 cup baby spinach

0.5 cup sliced mushrooms

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the whole wheat penne in a pot of boiling salted water according to package directions until al dente.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken to rest, then in the same skillet, sauté the sliced mushrooms and minced garlic until the mushrooms are tender and fragrant.

• 4

  In a small bowl, whisk together the Greek yogurt and grated parmesan with two tablespoons of the hot pasta cooking water to create a smooth sauce.

• 5

  Toss the cooked pasta, seared chicken, and baby spinach into the skillet with the mushrooms, then pour the yogurt sauce over the top.

• 6

  Stir gently over low heat until the spinach is wilted and the sauce is creamy, then garnish with fresh parsley before serving.