NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

1 tsp olive oil

2 cloves garlic

0.25 cup plain Greek yogurt

1 tbsp parmesan cheese

1 cup fresh spinach

2 tbsp low-sodium chicken broth

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

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

• 3

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

• 4

  Remove chicken from the skillet, let it rest for a few minutes, then slice into bite-sized strips.

• 5

  In the same skillet, reduce heat to medium and sauté minced garlic for 1 minute until fragrant.

• 6

  Add chicken broth and fresh spinach to the skillet, stirring until the spinach is just wilted.

• 7

  Whisk together the Greek yogurt and parmesan cheese in a small bowl, then add it to the skillet along with the cooked pasta and chicken.

• 8

  Toss everything together over low heat until the sauce is creamy and coats the pasta evenly.