NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz whole wheat spaghetti

2 tbsp plain Greek yogurt

1 tsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 cup fresh baby spinach

1 tbsp fresh parsley

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 directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Lower the heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and 2 tablespoons of the starchy pasta cooking water to create a smooth sauce.

• 7

  Drain the spaghetti and add it to the skillet with the chicken and spinach.

• 8

  Pour the lemon-yogurt sauce over the pasta and toss everything together until well-coated and creamy.

• 9

  Garnish with fresh chopped parsley and serve immediately.