NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat pasta

2 tbsp Non-fat Greek yogurt

1 tsp Olive oil

1 cup Fresh spinach

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook the whole wheat pasta according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat olive oil in a large skillet over medium heat. Add chicken, garlic, oregano, sea salt, and black pepper.

• 4

  Sauté the chicken for 6-8 minutes until golden brown and cooked through.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest until smooth.

• 6

  Reduce skillet heat to low. Add the cooked pasta, reserved pasta water, and fresh spinach to the chicken.

• 7

  Stir in the lemon-yogurt mixture, tossing constantly until the spinach is wilted and the sauce is creamy.

• 8

  Remove from heat immediately to prevent the yogurt from curdling. Garnish with fresh parsley and serve warm.