NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne

1 cup cremini mushrooms

1 cup fresh baby spinach

2 tbsp sun-dried tomatoes

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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, heat the olive oil in a large skillet over medium-high heat and add the chicken breast seasoned with sea salt, black pepper, and dried oregano.

• 3

  Sear the chicken for 5 to 6 minutes per side until golden brown and cooked through, then remove from the skillet and slice into strips.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing for 4 minutes until the mushrooms are tender and fragrant.

• 5

  Reduce the heat to low and stir in the sun-dried tomatoes and fresh baby spinach, allowing the spinach to wilt for 1 minute.

• 6

  Whisk in the plain Greek yogurt, grated parmesan cheese, and reserved pasta water to create a smooth, creamy sauce base.

• 7

  Return the sliced chicken to the skillet and toss with the cooked penne until every noodle is evenly coated in the Tuscan sauce.