NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne pasta

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup sliced cremini mushrooms

2 cloves garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast seasoned with salt and pepper.

• 3

  Sauté the chicken until golden and cooked through, then add the sliced mushrooms and minced garlic to the pan, cooking for 3 minutes.

• 4

  Reduce heat to low and pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 5

  Whisk in the Greek yogurt and parmesan cheese until a smooth sauce forms, then fold in the fresh spinach until just wilted.

• 6

  Drain the pasta and toss it directly into the skillet with the creamy sauce and chicken, finishing with a pinch of red pepper flakes.