NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cooked whole wheat penne

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 cup baby spinach

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh basil

PREPARATION

• 1

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

• 2

  While 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 sauté in the skillet until golden brown and cooked through.

• 4

  Add the minced garlic and baby spinach to the skillet, stirring for 1-2 minutes until the spinach is just wilted.

• 5

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

• 6

  Remove the skillet from heat and stir in the cooked pasta and the creamy yogurt mixture until evenly coated.

• 7

  Garnish with chopped fresh parsley and basil before serving warm.