NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

2 tbsp greek yogurt

2 tbsp parmesan cheese

1 cup baby spinach

0.25 cup chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Boil a large pot of salted water and cook the whole wheat pasta according to package directions until al dente.

• 2

  While pasta cooks, season the diced chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through.

• 4

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

• 5

  Lower the heat and stir in the chicken broth, Greek yogurt, and Parmesan cheese, whisking until a smooth sauce forms.

• 6

  Toss in the baby spinach and cooked pasta, stirring until the greens are wilted and the pasta is coated in the creamy sauce.