NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Whole wheat penne pasta

0.25 cup Non-fat Greek yogurt

1 tbsp Grated Parmesan cheese

1 tsp Extra virgin olive oil

2 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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 a small amount of pasta water.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast seasoned with sea salt and black pepper.

• 3

  Sauté the chicken until golden and cooked through, then add the minced garlic and cook for one minute until fragrant.

• 4

  Add the fresh baby spinach to the skillet and toss for 1-2 minutes until it begins to wilt.

• 5

  Lower the heat and stir in the Greek yogurt, Parmesan cheese, and a splash of the reserved pasta water to create a smooth, creamy sauce.

• 6

  Fold in the cooked pasta until thoroughly coated and garnish with fresh parsley before serving.