NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat penne

1 medium Zucchini

0.5 cup Cherry tomatoes

1 cup Baby spinach

1 clove Garlic

0.25 cup Plain Greek yogurt

1 tsp Olive oil

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parmesan cheese

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons and place on the tray with cherry tomatoes, drizzling with olive oil and a pinch of salt.

• 3

  Roast the vegetables for 15-20 minutes until the tomatoes are blistered and the zucchini is tender.

• 4

  Meanwhile, boil the whole wheat penne in salted water according to package directions, reserving 2 tablespoons of pasta water before draining.

• 5

  Season the chicken breast with oregano, salt, and pepper, then sauté in a non-stick pan over medium heat until golden and cooked through.

• 6

  In a small bowl, whisk together the Greek yogurt, minced garlic, and parmesan cheese to create the base for the sauce.

• 7

  Slice the cooked chicken into strips and return to the pan over low heat.

• 8

  Add the cooked pasta, roasted vegetables, spinach, yogurt mixture, and reserved pasta water to the pan.

• 9

  Toss everything gently until the spinach is wilted and the sauce is creamy and well-distributed.