NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

1 tsp olive oil

2 clove garlic

0.25 cup red onion

2 tbsp sun-dried tomatoes

1 cup fresh spinach

0.25 cup plain greek yogurt

0.25 cup chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a small 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, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the minced garlic, diced red onion, and chopped sun-dried tomatoes, sautéing for 2-3 minutes until fragrant.

• 5

  Reduce the heat to low and pour in the chicken broth to deglaze the pan, scraping up any browned bits.

• 6

  Whisk in the Greek yogurt until smooth, then add the fresh spinach and stir until the leaves are just wilted.

• 7

  Add the cooked pasta and chicken back into the skillet, tossing everything together until the noodles are well-coated in the creamy sauce.