NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup whole wheat penne

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 cup fresh spinach

1 cup chopped kale

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Cook the whole wheat penne in a pot of boiling salted water according to package directions; drain and set aside.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then pour in the tomato puree.

• 6

  Add the chopped kale and fresh spinach to the skillet, stirring until the greens are vibrant and wilted.

• 7

  Turn off the heat and stir in the plain Greek yogurt until the sauce is creamy and well combined.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat everything in the sauce before serving.