NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Dry whole wheat penne

1 tsp Olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

0.25 cup Low-sodium chicken broth

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

PREPARATION

• 1

  Cook the whole wheat penne in a large pot of boiling salted water according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with half of the salt and pepper, then sauté until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside; add the minced garlic to the same pan and cook for 30 seconds until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Reduce the heat to low and whisk in the Greek yogurt, parmesan cheese, red pepper flakes, and the remaining salt and pepper until smooth.

• 7

  Stir in the fresh baby spinach until it begins to wilt into the sauce.

• 8

  Add the cooked pasta and sautéed chicken back into the skillet, tossing everything together until the noodles are coated in the velvety sauce.