NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry whole grain penne pasta

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Boil a pot of water and cook the dry whole grain penne until al dente, then drain and set aside.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 4

  Remove the chicken from the pan and set aside, then add the minced garlic to the same skillet and sauté for 30 seconds.

• 5

  Pour in the chicken broth and add the fresh baby spinach, stirring until the leaves are completely wilted.

• 6

  Turn the heat to low and whisk in the plain non-fat Greek yogurt and grated parmesan cheese until a smooth, velvety sauce forms.

• 7

  Slice the chicken and return it to the skillet along with the cooked pasta, tossing everything together until well coated and warm.