NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz whole grain penne pasta

1 tsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.5 cup asparagus

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large 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 and black pepper.

• 3

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

• 4

  Add the trimmed asparagus and minced garlic to the skillet, sautéing for 3 to 4 minutes until the asparagus is bright green and tender-crisp.

• 5

  Reserve 1/4 cup of the starchy pasta cooking water before draining the pasta.

• 6

  In a small bowl, whisk together the plain Greek yogurt, lemon juice, lemon zest, and the reserved pasta water until a smooth sauce forms.

• 7

  Reduce the skillet heat to low, add the cooked pasta and baby spinach, then pour the lemon yogurt sauce over the mixture.

• 8

  Toss everything gently for 1 minute until the spinach is wilted and the pasta is thoroughly coated.

• 9

  Serve immediately topped with grated parmesan cheese and fresh chopped parsley.