NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked whole wheat penne

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 cup Fresh baby spinach

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

• 4

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

• 5

  Add the fresh baby spinach to the skillet and toss until the leaves are just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese with 2 tablespoons of the hot pasta cooking water to create a smooth sauce.

• 7

  Drain the pasta and add it to the skillet with the chicken and spinach.

• 8

  Pour the yogurt sauce over the pasta mixture and toss gently over low heat until the sauce is creamy and well-combined.