NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat penne

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup low-sodium chicken broth

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then sauté until golden brown and cooked through, about 5 to 7 minutes.

• 4

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

• 5

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

• 6

  Lower the skillet heat to low and add the cooked pasta, the yogurt mixture, and the fresh baby spinach.

• 7

  Toss gently until the spinach is wilted and the pasta is coated in a creamy, velvety sauce.