NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

2 clove garlic

0.25 cup fresh basil

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

• 3

  Heat olive oil in a large skillet over medium-high heat, then add the chicken and cook until golden brown and cooked through.

• 4

  Lower the heat to medium and stir in the minced garlic, cooking for 1 minute until fragrant.

• 5

  Pour in the tomato puree and simmer for 3-4 minutes, then stir in the fresh baby spinach until wilted.

• 6

  Remove the skillet from heat and whisk in the Greek yogurt until the sauce is smooth and velvety.

• 7

  Toss the cooked pasta and fresh basil into the sauce until well-coated, then serve immediately.