NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 oz Whole wheat penne pasta

0.25 cup Plain Greek yogurt

1.5 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 5-7 minutes.

• 4

  Lower the heat to medium and stir in the minced garlic and fresh baby spinach, cooking just until the spinach has wilted.

• 5

  In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, lemon zest, and the reserved pasta water until a smooth sauce forms.

• 6

  Add the cooked pasta to the skillet with the chicken and vegetables, then pour the yogurt sauce over the mixture.

• 7

  Toss everything together gently until the pasta is well-coated and creamy, then garnish with fresh parsley and serve immediately.