NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole wheat penne

0.25 cup Plain Greek yogurt

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

  Boil the whole wheat penne in salted water until al dente, reserving two tablespoons of the pasta water before draining.

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.

• 3

  Add the shredded chicken breast and fresh baby spinach to the skillet, stirring until the spinach is just wilted.

• 4

  In a small bowl, whisk together the Greek yogurt, lemon juice, dried oregano, sea salt, and black pepper.

• 5

  Reduce skillet heat to low, then stir in the yogurt mixture and reserved pasta water until a creamy sauce forms.

• 6

  Fold in the cooked pasta and fresh parsley, tossing gently to coat every noodle before serving warm.