NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked whole wheat penne

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 cup fresh baby spinach

2 tbsp low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast pieces evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  Reduce the heat to low and stir in the minced garlic, cooking for 1 minute until fragrant.

• 5

  Add the fresh baby spinach to the pan and stir gently until it begins to wilt.

• 6

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and chicken broth until the mixture is smooth.

• 7

  Pour the yogurt mixture into the skillet, stirring constantly on low heat to prevent the sauce from curdling.

• 8

  Add the cooked whole wheat pasta to the skillet and toss everything together until the sauce is creamy and the pasta is well coated.