NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp smoked paprika

0.25 tsp onion powder

0.25 tsp garlic powder

0.13 tsp cayenne pepper

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1.5 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

1 clove garlic

1 cup baby spinach

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Bring a pot of salted water to a boil. Cook the whole wheat penne according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

• 2

  While the pasta is cooking, slice the chicken breast into thin strips. In a small bowl, whisk together the smoked paprika, onion powder, garlic powder, cayenne, oregano, sea salt, and black pepper.

• 3

  Coat the chicken strips thoroughly with the blackening spice mixture.

• 4

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until blackened and cooked through. Remove the chicken from the skillet and set aside.

• 5

  Reduce the skillet heat to medium-low. Add the minced garlic and sauté for 30 seconds until fragrant.

• 6

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

• 7

  In a small bowl, whisk the Greek yogurt, grated parmesan, and the reserved pasta water until smooth.

• 8

  Add the cooked pasta and the yogurt sauce to the skillet. Toss over low heat for 1 minute until the sauce becomes creamy and coats the pasta evenly.

• 9

  Slice the blackened chicken into bite-sized pieces, return them to the skillet, and toss one last time before serving.