NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole grain penne pasta

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated Parmesan cheese

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

1 tsp Lemon zest

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the whole grain penne in boiling salted water until al dente, then drain and set aside.

• 3

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

• 4

  In a large mixing bowl, whisk together the Greek yogurt, lemon zest, lemon juice, minced garlic, sea salt, black pepper, and dried oregano until smooth.

• 5

  Fold the cooked pasta, sautéed chicken, and fresh baby spinach into the yogurt mixture until everything is thoroughly coated.

• 6

  Transfer the mixture to a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.

• 7

  Bake for 15 minutes until the sauce is bubbly and the cheese has formed a light, golden crust.