NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

0.5 cup whole wheat penne

0.5 cup plain non-fat Greek yogurt

0.5 oz parmesan cheese

1 cup fresh baby spinach

0.5 cup sliced mushrooms

1 tsp olive oil

1 tsp minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Cook the whole wheat penne in boiling water according to package directions, then drain and set aside.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced chicken breast until cooked through and lightly browned.

• 4

  Add the sliced mushrooms and minced garlic to the skillet, cooking for 3-4 minutes until the mushrooms are tender.

• 5

  Stir in the fresh baby spinach and cook just until the leaves have wilted.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, chicken broth, sea salt, and black pepper until a smooth sauce forms.

• 7

  Combine the cooked pasta, chicken, and vegetables in the baking dish, then pour the yogurt sauce over the top and toss to coat evenly.

• 8

  Sprinkle the parmesan cheese over the pasta mixture.

• 9

  Bake for 15 minutes until the cheese is melted and the edges are slightly golden.