NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne pasta

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1 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 directions until al dente.

• 2

  Before draining the pasta, reserve approximately 1/4 cup of the starchy pasta cooking water.

• 3

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

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then add the fresh baby spinach and stir until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese.

• 7

  Reduce the skillet heat to low and stir in the yogurt mixture and the reserved pasta water to create a smooth, creamy sauce.

• 8

  Add the cooked pasta to the skillet, tossing everything together until the noodles are well-coated in the sauce.