NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup nonfat greek yogurt

2 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and set aside.

• 3

  Slice the chicken breast into bite-sized pieces and season with the sea salt, black pepper, and garlic powder.

• 4

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through.

• 5

  Reduce the heat to medium and add the minced garlic and baby spinach to the skillet, sautéing for 1 minute until the spinach is just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water until smooth.

• 7

  Add the cooked pasta to the skillet with the chicken and spinach, then pour the yogurt mixture over the top.

• 8

  Toss everything together over low heat for 1 minute until the sauce is creamy and coats the pasta evenly.

• 9

  Garnish with fresh chopped parsley and serve immediately.