NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole grain penne pasta

1 tsp Extra virgin olive oil

0.25 cup Plain non-fat Greek yogurt

1 clove Garlic

1 cup Zucchini

1 cup Baby spinach

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the whole grain pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the cubed chicken breast to the skillet and sauté until golden brown and cooked through, about 6-8 minutes.

• 4

  Stir in the minced garlic and sliced zucchini, cooking for 3 minutes until the zucchini is tender-crisp.

• 5

  Reduce the heat to low and add the baby spinach, stirring until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, sea salt, and black pepper.

• 7

  Drain the pasta, reserving two tablespoons of pasta water, then add the pasta and the yogurt mixture to the skillet.

• 8

  Toss everything together gently over low heat until the sauce is creamy, adding reserved pasta water if needed, and garnish with fresh parsley.