NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry linguine

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

0.25 cup low-sodium chicken broth

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into strips.

• 5

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

• 6

  Whisk in the chicken broth and Greek yogurt, stirring constantly until the sauce is smooth and slightly thickened.

• 7

  Add the baby spinach to the sauce and stir until just wilted.

• 8

  Toss the cooked linguine into the sauce until well coated, then top with the sliced chicken and fresh parsley.