NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 clove garlic

1 cup baby spinach

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp grated parmesan cheese

PREPARATION

• 1

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

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set it aside.

• 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-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 5

  Reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 6

  Stir in the baby spinach and cook just until wilted, about 1-2 minutes.

• 7

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water to create a smooth sauce.

• 8

  Remove the skillet from the heat and toss in the cooked pasta and the yogurt sauce, stirring until everything is evenly coated and creamy.

• 9

  Garnish with grated parmesan cheese and serve immediately.