NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

2 tbsp plain non-fat Greek yogurt

1 tbsp parmesan cheese

0.5 tsp olive oil

2 cloves garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

2 tbsp pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente, reserving 2 tablespoons of the starchy cooking water before draining.

• 2

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

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat, then add the chicken and sear for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

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

• 6

  Add the baby spinach to the pan and toss for 1-2 minutes until the leaves are just wilted and bright green.

• 7

  Turn the heat to low and stir in the Greek yogurt, parmesan cheese, and reserved pasta water, whisking gently until a smooth, creamy sauce forms.

• 8

  Add the cooked pasta and sliced chicken back into the skillet and toss everything together until the noodles are thoroughly coated in the velvety sauce.