NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz whole grain penne

0.25 cup plain Greek yogurt

1 tsp olive oil

1 cup baby spinach

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh dill

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

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

• 4

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 5

  Remove chicken from the pan, let it rest for 3 minutes, then slice into bite-sized strips.

• 6

  In the same skillet, reduce heat to medium and sauté the minced garlic for 30 seconds until fragrant.

• 7

  Add the baby spinach to the skillet and toss until just wilted.

• 8

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, fresh parsley, fresh dill, and remaining salt and pepper.

• 9

  Return the cooked pasta and sliced chicken to the skillet, then pour in the yogurt mixture and the reserved pasta water.

• 10

  Toss everything together over low heat for 1 minute until the sauce is creamy and coats the pasta evenly.