NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup whole wheat penne

0.25 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from pan and slice into strips.

• 4

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

• 5

  Whisk together the Greek yogurt and parmesan cheese in a small bowl with 2 tablespoons of the hot pasta water to create a smooth consistency.

• 6

  Drain the pasta and add it to the skillet along with the spinach, tossing until the spinach begins to wilt.

• 7

  Remove the skillet from heat and stir in the yogurt mixture and sliced chicken until everything is coated in a creamy sauce.

• 8

  Garnish with fresh parsley and serve immediately.