NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat pasta

0.25 cup non-fat greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

1 cup fresh baby spinach

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, reserve 2 tablespoons of the starchy pasta water, then drain the rest.

• 3

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

• 4

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

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then stir in the fresh baby spinach until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water to create a smooth sauce.

• 7

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

• 8

  Garnish with fresh parsley and the remaining salt and pepper before serving warm.