NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

2 tbsp Low-sodium chicken broth

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 6

  Whisk together the Greek yogurt, chicken broth, and grated parmesan in a small bowl, then pour into the skillet.

• 7

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

• 8

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