NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain pasta

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.5 cup asparagus spears

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of water to a boil and cook the whole grain pasta according to package directions until al dente. Reserve 2 tablespoons of the pasta cooking water before draining.

• 2

  While pasta cooks, season the diced chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-6 minutes.

• 4

  Add the minced garlic and chopped asparagus spears to the skillet. Sauté for an additional 3 minutes until the asparagus is tender-crisp.

• 5

  Stir in the fresh baby spinach and cook for 1 minute until just wilted, then remove the skillet from the heat.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and grated parmesan cheese.

• 7

  Add the cooked pasta and reserved pasta water to the skillet. Pour the yogurt sauce over the top and toss everything together until the pasta is coated and creamy.

• 8

  Garnish with fresh chopped parsley and serve immediately.