NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup non-fat Greek yogurt

1 cup baby spinach

1 tsp extra virgin olive oil

2 cloves garlic

1 tbsp lemon juice

0.5 tsp lemon zest

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 penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

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

• 3

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

• 4

  Reduce the heat to medium and add the minced garlic, stirring for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and toss with the chicken until just wilted.

• 6

  In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, lemon zest, and the reserved pasta water until smooth.

• 7

  Remove the skillet from the heat. Add the cooked pasta and the yogurt sauce mixture, tossing thoroughly to coat all ingredients.

• 8

  Garnish with chopped fresh parsley and serve immediately.