NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

0.5 tbsp olive oil

1 clove garlic

1 cup fresh spinach

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove chicken from the skillet and let it rest for 2 minutes before slicing into bite-sized strips.

• 5

  In the same skillet, lower the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Add the fresh spinach to the skillet and cook until just wilted, about 1 minute.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the remaining seasonings. Add 2 tablespoons of hot pasta water to the yogurt mixture to thin it into a sauce consistency.

• 8

  Drain the pasta and add it to the skillet with the spinach. Turn off the heat.

• 9

  Stir in the yogurt sauce and the sliced chicken, tossing everything together until the pasta is evenly coated and creamy.

• 10

  Serve immediately while hot.