NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

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

• 4

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin strips.

• 5

  In the same skillet, reduce the heat to low and sauté the minced garlic for 30 seconds until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, chicken broth, and parmesan cheese until smooth.

• 7

  Add the cooked pasta and baby spinach to the skillet, then pour in the yogurt mixture and toss until the spinach is wilted and the sauce is creamy.

• 8

  Return the sliced chicken to the skillet, toss once more to coat everything evenly, and serve immediately.