NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

0.25 cup low-sodium chicken broth

1 tbsp nutritional yeast

1 cup fresh baby spinach

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 linguine according to package directions until al dente.

• 2

  While pasta cooks, season the diced chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, chicken broth, and nutritional yeast until smooth.

• 6

  Reduce skillet heat to low, add the cooked pasta and the yogurt mixture, tossing gently to coat.

• 7

  Stir in the fresh baby spinach and cook for 1-2 minutes until the leaves are just wilted and the sauce is creamy.