NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat penne

0.25 cup plain Greek yogurt

2 tbsp grated Parmesan cheese

1 tsp extra virgin olive oil

2 whole garlic cloves

1 cup fresh baby spinach

0.25 cup 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 the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-7 minutes.

• 4

  Mince the garlic and add it to the skillet, sautéing for 1 minute until fragrant.

• 5

  Lower the heat to medium-low and pour in the chicken broth, scraping the bottom of the pan to release any browned bits.

• 6

  Stir in the baby spinach and dried oregano, cooking until the spinach has just wilted.

• 7

  Remove the skillet from heat and whisk in the Greek yogurt and Parmesan cheese until a smooth, creamy sauce forms.

• 8

  Add the cooked pasta to the skillet and toss everything together until the noodles are well-coated, adding a splash of pasta water if needed for consistency.