NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

1 tsp olive oil

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Season the chicken breast on both sides with sea salt, black pepper, garlic powder, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.

• 4

  Remove the chicken from the skillet and set aside to rest, then slice into thin strips.

• 5

  In the same skillet, lower the heat and add the tomato puree, simmering for 2 minutes while scraping up any browned bits from the chicken.

• 6

  Stir in the Greek yogurt and fresh spinach, cooking just until the spinach is wilted and the sauce becomes creamy.

• 7

  Toss the cooked pasta into the skillet until well coated and top with the sliced golden chicken before serving.