NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 clove garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup fresh baby spinach

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

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 4

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

• 5

  Add the minced garlic and fresh baby spinach to the skillet, sautéing for 1 minute until the spinach is just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, and the reserved pasta water until smooth.

• 7

  Reduce the skillet heat to low and add the drained pasta and the yogurt mixture to the chicken and vegetables.

• 8

  Toss everything together gently until the pasta is coated in a creamy sauce, being careful not to let the yogurt boil to prevent curdling.

• 9

  Serve immediately while warm and creamy and delicious.