NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.25 oz whole wheat penne pasta

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

2 cloves garlic

0.5 tbsp extra virgin olive oil

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne pasta according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

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

• 5

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

• 6

  Pour in the chicken broth and add the baby spinach, stirring until the spinach is just wilted.

• 7

  Whisk in the Greek yogurt and grated parmesan cheese on low heat until a smooth, creamy sauce forms.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to coat everything in the sauce.

• 9

  Garnish with red pepper flakes and serve immediately.