NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup whole wheat penne

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp fresh parsley

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

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

• 3

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Season the diced chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.

• 5

  Add the minced garlic and baby spinach to the skillet, sautéing for 1 minute until the spinach is just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water until smooth.

• 7

  Reduce the skillet heat to low and add the cooked pasta and the yogurt mixture, tossing well to coat.

• 8

  Stir in the grated Parmesan cheese and fresh parsley, then serve immediately while the sauce is creamy.