NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole wheat penne

0.25 cup Plain Greek yogurt

1 tbsp Grated Parmesan cheese

2 cloves Garlic

1 cup Fresh spinach

0.5 tbsp Extra virgin olive oil

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 whole wheat penne according to package directions until al dente.

• 2

  Season the chicken breast pieces with sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

• 4

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, then add the fresh spinach and stir until just wilted.

• 6

  Turn the heat to low and stir in the plain Greek yogurt and grated Parmesan cheese until a smooth, creamy sauce forms.

• 7

  Add the cooked penne to the skillet and toss everything together until the pasta is thoroughly coated in the velvety sauce.