NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tsp olive oil

1 clove garlic

1 cup baby spinach

2 tbsp plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

2 tbsp low sodium chicken broth

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

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Reduce the heat to medium, add the minced garlic and red pepper flakes, and cook for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and toss for 1-2 minutes until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, chicken broth, and grated parmesan cheese until smooth.

• 7

  Drain the pasta and add it to the skillet with the chicken and vegetables.

• 8

  Pour the yogurt sauce over the mixture and toss gently over low heat until the sauce is creamy and evenly coats the pasta.