NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked whole wheat penne

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

2 tsp extra virgin olive oil

1 cup fresh baby spinach

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest and slice into strips.

• 3

  In the same skillet, lower the heat and sauté the minced garlic until fragrant, then add the fresh baby spinach until just wilted.

• 4

  In a small bowl, whisk together the Greek yogurt, grated parmesan, lemon juice, and remaining seasonings until smooth.

• 5

  Toss the cooked whole wheat penne into the skillet with the garlic and spinach, adding a tablespoon of warm pasta water if needed for moisture.

• 6

  Remove the pan from the heat and stir in the yogurt mixture and sliced chicken until the pasta is coated in a velvety sauce.