NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

1 cup fresh spinach

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the whole wheat penne in salted water according to package directions; reserve 2 tablespoons of the pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through, about 5-7 minutes.

• 4

  Add minced garlic to the skillet and cook for 30 seconds until fragrant.

• 5

  Stir in the fresh spinach and cook until just wilted.

• 6

  Turn the heat to low and stir in the Greek yogurt, lemon juice, lemon zest, and reserved pasta water until a smooth sauce forms.

• 7

  Add the cooked pasta to the skillet, tossing well to coat in the creamy sauce.

• 8

  Garnish with chopped fresh parsley and serve immediately.