NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

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 with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then set aside to rest before slicing.

• 4

  Lower the skillet heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 5

  Whisk in the chicken broth, Greek yogurt, and parmesan cheese, stirring constantly until a smooth, thick sauce forms.

• 6

  Add the fresh baby spinach to the skillet and stir until the leaves are just wilted.

• 7

  Toss the cooked pasta and sliced chicken into the skillet, coating every piece thoroughly in the creamy garlic sauce.

• 8

  Season with the remaining salt and pepper and serve immediately.