NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne

0.25 cup plain Greek yogurt

0.25 cup low-sodium chicken broth

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 clove garlic

1 tsp olive oil

1 tbsp parmesan cheese

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Cook the whole wheat penne in a pot of boiling salted water until al dente, then drain and set aside.

• 3

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season with salt and pepper.

• 4

  Heat olive oil in a skillet over medium heat and sauté the chicken until browned and cooked through, about 5-7 minutes.

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt, chicken broth, dried oregano, and chopped sun-dried tomatoes to create the sauce.

• 7

  In the baking dish, combine the cooked pasta, sautéed chicken, fresh spinach, and the yogurt sauce, tossing until the spinach begins to wilt.

• 8

  Top the mixture evenly with shredded parmesan cheese.

• 9

  Bake for 15 minutes until the sauce is bubbling and the cheese is melted and golden.

• 10

  Remove from the oven and let rest for 5 minutes before serving.