NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne

0.25 cup Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp parmesan cheese

1 cup baby spinach

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

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.

• 2

  While pasta cooks, dice 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 and cooked through.

• 4

  Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant.

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 7

  Lower the skillet heat to low, then add the cooked pasta, reserved water, baby spinach, and the yogurt mixture.

• 8

  Toss everything together gently until the spinach is wilted and the sauce is creamy.

• 9

  Remove from heat immediately to prevent the yogurt from curdling, and garnish with parmesan cheese before serving.