NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

1 tsp olive oil

1 clove garlic

0.5 cup tomato puree

0.25 cup plain non-fat greek yogurt

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

5 leaves fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium heat and add the cubed chicken breast, seasoning with the sea salt and black pepper.

• 3

  Cook the chicken for 5-7 minutes until golden brown and cooked through, then add the minced garlic and sauté for 1 minute.

• 4

  Pour in the tomato puree and simmer for 3 minutes to allow the flavors to meld.

• 5

  Stir in the fresh spinach and cook until just wilted.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt and fresh basil until the sauce is smooth and creamy.

• 7

  Add the cooked pasta to the skillet, tossing well to coat every noodle in the sauce before serving.