NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup non-fat Greek yogurt

1.5 oz whole wheat fusilli

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh dill

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 fusilli according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then stir in the fresh baby spinach until just wilted.

• 4

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped parsley, and chopped dill until smooth.

• 5

  Drain the pasta, reserving 2 tablespoons of pasta water, and return the pasta to the pot.

• 6

  Fold the chicken, spinach, and yogurt sauce into the pasta, adding the reserved water if needed for a silkier consistency.

• 7

  Season with sea salt and black pepper before serving immediately.