NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Whole wheat penne pasta

0.5 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

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

• 2

  While pasta cooks, slice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-7 minutes.

• 4

  Reduce the skillet heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 5

  Reserve 0.25 cup of the pasta cooking water, then drain the remaining water from the pasta.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water until the mixture is smooth.

• 7

  Add the cooked pasta and fresh baby spinach to the skillet with the chicken, then pour the yogurt mixture over the top.

• 8

  Toss all ingredients together over low heat until the spinach is just wilted and the sauce is creamy, then garnish with grated parmesan cheese.