NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

0.25 cup plain Greek yogurt

1 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

PREPARATION

• 1

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

• 2

  Reserve 1/4 cup of the pasta cooking water before draining the pasta.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 4

  Season the chicken with sea salt, black pepper, and dried oregano, cooking until golden brown and cooked through.

• 5

  Reduce heat to medium and stir in the minced garlic, cooking for 1 minute until fragrant.

• 6

  Add the fresh baby spinach to the skillet and sauté until just wilted.

• 7

  In a small bowl, whisk together the plain Greek yogurt and grated parmesan cheese.

• 8

  Add the cooked pasta and the yogurt mixture to the skillet, slowly drizzling in the reserved pasta water while tossing to create a smooth sauce.

• 9

  Remove from heat immediately to prevent the yogurt from curdling and serve warm.