NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

0.5 cup tomato puree

2 tbsp non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and fully cooked.

• 4

  Remove the chicken from the pan to rest for a few minutes, then add minced garlic to the same skillet and sauté for 30 seconds until fragrant.

• 5

  Pour in the tomato puree and simmer for 2-3 minutes, then remove the pan from the heat and whisk in the Greek yogurt until the sauce is smooth and creamy.

• 6

  Fold the cooked pasta and fresh spinach into the warm sauce, stirring until the spinach leaves are just wilted.

• 7

  Slice the rested golden chicken and place it atop the creamy pasta, finishing the dish with a garnish of torn fresh basil.