NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup sliced cremini mushrooms

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and set aside.

• 3

  While the pasta cooks, dice the chicken breast into bite-sized pieces and mince the garlic.

• 4

  Heat the olive oil in a skillet over medium-high heat. Add the chicken and mushrooms, sautéing until the chicken is cooked through and mushrooms are browned.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.

• 6

  Add the fresh baby spinach and chicken broth to the skillet, stirring until the spinach is just wilted.

• 7

  Remove the skillet from the heat and stir in the Greek yogurt and cooked penne until everything is evenly coated in a creamy sauce.

• 8

  Transfer the mixture to the prepared baking dish and sprinkle the grated parmesan cheese evenly over the top.

• 9

  Bake for 10-12 minutes until the cheese is melted and the edges are bubbling.