NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.25 cup Non-fat Greek yogurt

2 tbsp Grated parmesan cheese

2 cloves Garlic

1 tsp Extra virgin olive oil

1 cup Baby spinach

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a skillet over medium heat and sear the chicken until golden and cooked through, then set aside to rest before slicing.

• 4

  In the same skillet, sauté minced garlic for one minute until fragrant, then whisk in the chicken broth and Greek yogurt over low heat.

• 5

  Stir in the parmesan cheese and baby spinach until the cheese is melted and the spinach has wilted into the sauce.

• 6

  Toss the cooked pasta and sliced chicken into the skillet, coating everything thoroughly in the creamy sauce before serving.