NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.25 oz Whole wheat penne

0.5 cup Tomato puree

2 tbsp Non-fat Greek yogurt

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

2 tbsp Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

5 leaves Fresh basil

PREPARATION

• 1

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

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and add the diced chicken breast.

• 3

  Season chicken with sea salt, black pepper, and dried oregano, cooking until browned and cooked through.

• 4

  Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until the onion is translucent and fragrant.

• 5

  Pour in the tomato puree and simmer for 5 minutes, then stir in the fresh baby spinach until it is just wilted.

• 6

  Remove the skillet from heat, stir in the non-fat Greek yogurt until smooth, then fold in the cooked pasta and fresh basil.