NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

1.5 oz whole grain penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Cook the whole grain penne pasta in boiling water until al dente, reserving two tablespoons of pasta water before draining.

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Stir in the minced garlic and cook for one minute until the aroma is released.

• 4

  Whisk the non-fat Greek yogurt, grated parmesan cheese, sea salt, black pepper, and red pepper flakes together in a small bowl.

• 5

  Reduce the skillet heat to low, then add the yogurt mixture and fresh spinach, stirring until the leaves are wilted.

• 6

  Add the cooked pasta and reserved water to the skillet, tossing everything together until the sauce is creamy and coats the pasta.