NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat penne pasta

0.25 cup Nonfat Greek yogurt

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through, then set aside to rest before slicing into strips.

• 4

  In the same skillet, reduce the heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 5

  Whisk together the Greek yogurt, parmesan cheese, and reserved pasta water in a small bowl until the mixture is smooth and creamy.

• 6

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, then pour the yogurt mixture over the top.

• 7

  Toss everything gently over low heat until the spinach is just wilted and the sauce creates a glossy coating over the pasta.

• 8

  Garnish with fresh chopped parsley and serve immediately.