NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden and cooked through.

• 4

  Reduce heat to low and add the minced garlic, cooking for 1 minute until fragrant.

• 5

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

• 6

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

• 7

  Remove the skillet from heat and stir in the yogurt mixture, adding a splash of reserved pasta water if needed to reach a creamy consistency.