NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

2 clove garlic

1 cup fresh baby spinach

2 tbsp plain non-fat greek yogurt

1 tbsp grated parmesan cheese

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

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, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan to rest for 3 minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, lower the heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 6

  Stir in the chicken broth and baby spinach, cooking until the spinach is just wilted.

• 7

  Turn the heat to low and whisk in the Greek yogurt and grated parmesan cheese until a smooth, creamy sauce forms.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat every piece in the velvety sauce.

• 9

  Season with the remaining salt and pepper before serving immediately.