NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain penne pasta

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh baby spinach

2 cloves garlic

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and grill the chicken for 5-6 minutes per side until fully cooked, then set aside to rest before slicing.

• 4

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 5

  Pour in the tomato puree and dried oregano, simmering for 3 minutes.

• 6

  Remove the skillet from heat and whisk in the Greek yogurt until the sauce is smooth and creamy.

• 7

  Add the baby spinach to the sauce, stirring until just wilted.

• 8

  Fold the cooked pasta and sliced chicken into the sauce, garnishing with freshly chopped basil and the remaining salt and pepper.