NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 tbsp olive oil

2 whole garlic cloves

0.25 cup nonfat Greek yogurt

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package instructions until al dente.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Mince the garlic cloves and add them to the skillet with the chicken, sautéing for 1 minute until fragrant.

• 5

  Reserve 0.25 cup of the hot pasta water, then drain the pasta.

• 6

  Lower the skillet heat to low. Stir in the Greek yogurt, parmesan cheese, and the reserved pasta water, whisking quickly to create a smooth, creamy sauce.

• 7

  Add the cooked pasta and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is well coated.

• 8

  Serve immediately while the sauce is warm and creamy.