NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

1.25 oz dry whole grain penne

0.5 tbsp ghee

1 tbsp grated parmesan cheese

0.25 cup nonfat plain greek yogurt

1 cup fresh baby spinach

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

  While pasta cooks, heat the ghee in a large skillet over medium-high heat.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 6-8 minutes.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 6

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

• 7

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta.

• 8

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water until smooth.

• 9

  Reduce the skillet heat to low, add the cooked pasta, and pour the yogurt mixture over the top.

• 10

  Toss everything together until the pasta is coated in a creamy sauce, then garnish with fresh parsley and serve immediately.