NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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, heat the extra virgin olive oil in a large skillet over medium heat.

• 4

  Season the chicken breast with half of the sea salt and pepper, then sauté until golden and cooked through, about 5-7 minutes.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then stir in the fresh baby spinach until just wilted.

• 6

  In a small bowl, whisk together the non-fat Greek yogurt, grated parmesan cheese, and the remaining salt and pepper.

• 7

  Lower the skillet heat to low and add the cooked pasta and the yogurt mixture, stirring constantly.

• 8

  Gradually add the reserved pasta water a tablespoon at a time until the sauce reaches a smooth, velvety consistency.

• 9

  Serve immediately while warm and creamy.