NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat penne pasta

0.25 cup Plain Greek yogurt

1 tbsp Grated Parmesan cheese

2 cloves Garlic

1 tsp Extra virgin olive oil

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 directions until al dente.

• 2

  While the pasta cooks, season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and let it rest for 2 minutes before slicing it into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then reduce the heat to low.

• 6

  Whisk together the Greek yogurt and Parmesan cheese in a small bowl, then add the mixture to the skillet with 2 tablespoons of reserved pasta water.

• 7

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

• 8

  Stir the sliced chicken back into the pasta and serve immediately while warm.