NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat penne

1.5 tsp olive oil

0.25 cup Greek yogurt

1 cup spinach

1 tbsp sun-dried tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

2 tbsp pasta water

PREPARATION

• 1

  Cook the whole wheat penne in boiling salted water according to package directions, reserving 2 tablespoons of the starchy pasta water before draining.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin strips.

• 5

  In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Add the fresh spinach to the skillet and cook until just wilted.

• 7

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

• 8

  Return the sliced chicken to the pan and toss in the cooked penne until every noodle is evenly coated in the sauce.