NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain penne

0.5 tbsp extra virgin olive oil

2 clove garlic

0.25 cup plain Greek yogurt

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

0.25 cup low sodium chicken broth

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and cook until golden brown and cooked through.

• 4

  Lower the heat to medium and stir in the minced garlic and dried oregano, sautéing for one minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then add the fresh baby spinach and stir until just wilted.

• 6

  Remove the skillet from the heat and stir in the plain Greek yogurt and grated parmesan cheese until the sauce is smooth and creamy.

• 7

  Add the cooked pasta to the skillet and toss well to coat every noodle in the velvety sauce before serving.