NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tsp extra virgin olive oil

2 cloves garlic

2 tbsp plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

2 tbsp pasta water

PREPARATION

• 1

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

• 2

  Before draining the pasta, carefully reserve 2 tablespoons of the starchy pasta water and set aside.

• 3

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

• 4

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

• 5

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

• 6

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 7

  Stir in the baby spinach and cook until just wilted.

• 8

  Whisk together the Greek yogurt, grated parmesan, and reserved pasta water in a small bowl to create a smooth sauce base.

• 9

  Add the cooked pasta and sliced chicken back into the skillet with the spinach.

• 10

  Pour the yogurt sauce over the mixture and toss everything together over low heat until the sauce is creamy and coats the pasta evenly.