NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Chicken breast

1 cup Whole wheat penne

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Boil the whole wheat penne in salted water according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  Slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  Reduce the heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and stir until just wilted.

• 6

  In a small bowl, whisk the Greek yogurt with the reserved pasta water to temper it, then pour into the skillet along with the parmesan cheese.

• 7

  Toss the cooked pasta into the skillet, stirring gently until the chicken and noodles are coated in a creamy sauce, then serve immediately.