NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne

0.25 cup plain non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup asparagus spears

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large 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, season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for 2 minutes before slicing into thin strips.

• 5

  In the same skillet, add the trimmed asparagus spears and minced garlic, sautéing for 3-4 minutes until the asparagus is bright green and tender-crisp.

• 6

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

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water to help thin the sauce if needed.

• 8

  Return the cooked pasta to the skillet along with the sliced chicken, fresh baby spinach, and the yogurt mixture.

• 9

  Toss everything gently over low heat for 1 minute until the spinach is just wilted and the pasta is coated in a creamy sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately.