NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain penne pasta

0.25 cup plain Greek yogurt

2 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Boil a large pot of water and cook the whole grain penne according to package instructions until al dente.

• 2

  Reserve 2 tablespoons of the starchy pasta water before draining the pasta completely.

• 3

  Season the chicken breast on both sides with the sea salt, black pepper, and dried oregano.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through.

• 5

  Remove the chicken from the skillet and slice into thin strips after letting it rest for a few minutes.

• 6

  In the same skillet, add the minced garlic and sauté for 30 seconds until the aroma is released.

• 7

  Lower the heat to medium-low and whisk in the Greek yogurt, parmesan cheese, and chicken broth until the sauce is smooth.

• 8

  Add the baby spinach to the sauce and stir gently until the leaves are just wilted.

• 9

  Toss the cooked pasta and sliced chicken into the skillet, adding the reserved pasta water to reach a creamy consistency.