NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne pasta

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Reduce the heat to low, add the minced garlic to the skillet, and sauté for 1 minute until fragrant.

• 5

  Reserve 2 tablespoons of the hot pasta water, then drain the pasta.

• 6

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and the reserved pasta water to create a smooth sauce base.

• 7

  Add the cooked pasta and baby spinach to the skillet with the chicken, tossing until the spinach is just wilted.

• 8

  Remove the skillet from the heat and stir in the creamy yogurt mixture until every noodle is well coated.

• 9

  Garnish with fresh chopped parsley and serve immediately.