NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne

1 tsp extra virgin olive oil

1 clove garlic

2 tbsp sun-dried tomatoes

1 cup fresh spinach

0.25 cup low-sodium chicken broth

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

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

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

• 3

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

• 4

  Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Lower the heat to medium-low and stir in the Greek yogurt and parmesan cheese until a smooth sauce forms.

• 7

  Add the fresh spinach to the skillet and stir until just wilted.

• 8

  Toss the cooked pasta and seared chicken back into the skillet, coating everything thoroughly in the creamy sauce before serving.