NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne

1 tsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, reduce heat to low-medium and sauté minced garlic for 30 seconds until fragrant.

• 6

  Whisk in the chicken broth and Greek yogurt, stirring constantly to create a smooth, creamy sauce.

• 7

  Stir in the parmesan cheese and baby spinach, allowing the spinach to wilt into the warm sauce.

• 8

  Add the cooked pasta and sliced chicken to the skillet, tossing everything together until well-coated and heated through.