NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat penne pasta

4.5 oz chicken breast

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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 0.25 cup of the pasta cooking water before draining the noodles.

• 3

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

• 4

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

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 6

  Stir in the baby spinach and cook until just wilted.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, and reserved pasta water to create a sauce.

• 8

  Reduce skillet heat to low, add the cooked pasta, and pour the yogurt mixture over the top.

• 9

  Toss everything together until the pasta is coated in a velvety sauce and garnish with fresh parsley.