NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

2 tbsp plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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 2 tablespoons of the pasta cooking water, then drain the pasta and set it aside.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

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

• 5

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

• 6

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

• 7

  Add the fresh baby spinach to the skillet and cook until just wilted.

• 8

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and reserved pasta water until smooth.

• 9

  Lower the skillet heat to low, then add the cooked pasta, sliced chicken, and yogurt mixture to the pan.

• 10

  Toss everything together gently until the pasta is coated in a velvety sauce, then garnish with red pepper flakes and serve.