NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain penne pasta

0.25 cup plain Greek yogurt

2 cloves garlic

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 cup fresh baby spinach

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Before draining the pasta, reserve approximately 2 tablespoons of the starchy pasta water.

• 3

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

• 4

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

• 5

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

• 6

  In the same skillet, lower the heat to medium and add the minced garlic and baby spinach, sautéing until the spinach is just wilted.

• 7

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, dried oregano, and the remaining salt and pepper.

• 8

  Add the cooked pasta and sliced chicken back into the skillet with the spinach and garlic.

• 9

  Stir in the yogurt mixture and the reserved pasta water, tossing everything together over low heat until a creamy sauce coats the pasta.

• 10

  Serve immediately while warm.