NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set aside.

• 3

  Season the chicken breast pieces with sea salt, black pepper, and dried oregano.

• 4

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden and cooked through.

• 5

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

• 6

  Reduce the heat to low and stir in the fresh baby spinach until it just begins to wilt.

• 7

  Remove the skillet from the heat to prevent the yogurt from curdling.

• 8

  Stir in the Greek yogurt, grated parmesan, and the reserved pasta water until a smooth, creamy sauce forms.

• 9

  Add the cooked pasta to the skillet and toss everything together until well-coated.