NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup tomato puree

2 tbsp nonfat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup fresh basil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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

  While the pasta cooks, season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 4

  Add the minced garlic and baby spinach to the skillet, sautéing for 1-2 minutes until the spinach is wilted and the garlic is fragrant.

• 5

  Lower the heat and stir in the tomato puree, allowing it to simmer gently for 2 minutes to meld the flavors.

• 6

  Remove the skillet from the heat and fold in the nonfat Greek yogurt and freshly chopped basil until the sauce is smooth and creamy.

• 7

  Drain the pasta and toss it directly into the skillet with the sauce and chicken, mixing well to coat every piece before serving.