NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain penne pasta

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup low sodium chicken broth

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Boil the whole grain pasta in salted water according to package directions until al dente, then drain and set aside.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to blister.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Add the baby spinach to the skillet and stir until just wilted.

• 7

  Reduce the heat to low and whisk in the Greek yogurt and parmesan cheese until the sauce is creamy and smooth.

• 8

  Return the cooked pasta and chicken to the skillet, tossing thoroughly to coat everything in the sauce before serving.