NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne

0.25 cup Plain Greek yogurt

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 cup Fresh 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 until al dente.

• 2

  While pasta cooks, heat olive oil in a skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

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

• 4

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and 2 tablespoons of the hot pasta water to create a smooth sauce.

• 5

  Drain the pasta and add it to the skillet with the chicken, then stir in the spinach until just wilted.

• 6

  Remove from heat, pour the yogurt sauce over the mixture, and toss well to coat.

• 7

  Season with sea salt and black pepper, then garnish with fresh parsley.