NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat pasta

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tbsp olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 5-6 minutes per side.

• 4

  Remove the chicken from the pan and let it rest for 2 minutes before slicing it into thin strips.

• 5

  In the same skillet, reduce the heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and red pepper flakes.

• 7

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, then pour in the yogurt mixture.

• 8

  Gently toss everything together over low heat until the spinach is wilted and the sauce is creamy, adding a tablespoon of pasta water if the sauce is too thick.

• 9

  Season with the remaining sea salt and black pepper and serve immediately.