NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Whole wheat penne

0.5 cup Non-fat Greek yogurt

0.5 tbsp Extra virgin olive oil

1 cup Baby spinach

0.5 cup Asparagus

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Cook the whole wheat penne according to package directions, reserving two tablespoons of the starchy pasta water before draining.

• 2

  While the pasta boils, heat the extra virgin olive oil in a large skillet over medium heat and add the diced chicken breast.

• 3

  Season the chicken with sea salt and black pepper, sautéing until golden and cooked through, approximately 6 to 8 minutes.

• 4

  Add the trimmed asparagus pieces and minced garlic to the skillet, cooking for 3 minutes until the asparagus is bright green and tender-crisp.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water until the texture is smooth.

• 6

  Reduce the skillet heat to low, then fold in the cooked pasta and baby spinach, stirring until the leaves just begin to wilt.

• 7

  Remove the skillet from the heat and stir in the creamy lemon-yogurt sauce and fresh parsley until every ingredient is evenly coated.