NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

2.5 oz whole wheat penne pasta

1.25 tsp olive oil

1 clove garlic

2 tbsp plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the pan and set aside to rest; add the minced garlic to the same skillet and sauté for 30 seconds.

• 5

  Pour the chicken broth into the skillet and add the baby spinach, stirring until the spinach has wilted completely.

• 6

  Reduce the heat to low, then whisk in the Greek yogurt and grated parmesan cheese until a smooth, creamy sauce forms.

• 7

  Slice the rested chicken into bite-sized pieces and return it to the skillet along with the drained pasta, tossing well to coat.