NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

2 cloves Garlic

2 tbsp Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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, reserving 2 tablespoons of pasta water before draining.

• 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 for 5-6 minutes per side until golden and cooked through, then set aside to rest before slicing.

• 4

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

• 5

  Add the baby spinach to the skillet and cook until just wilted, about 1-2 minutes.

• 6

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

• 7

  Lower the heat to low, then return the sliced chicken and cooked pasta to the skillet, tossing with the yogurt sauce and remaining salt and pepper until creamy.

• 8

  Garnish with fresh parsley and serve immediately while warm.