NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat spaghetti

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup fresh basil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Stir in the tomato puree, sea salt, and black pepper, allowing the sauce to simmer gently for 3 to 4 minutes.

• 5

  Reduce the heat to low and stir in the Greek yogurt and baby spinach, mixing until the spinach is wilted and the sauce becomes smooth and creamy.

• 6

  Drain the spaghetti and toss it directly into the skillet with the sauce and fresh torn basil, adding a tablespoon of pasta water if needed to loosen the texture.