NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 cup tomato puree

0.25 cup plain Greek yogurt

0.5 tbsp vodka

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

1 tsp dried oregano

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

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast.

• 3

  Season the chicken with sea salt, black pepper, and dried oregano, cooking until golden brown and cooked through.

• 4

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

• 5

  Pour in the vodka to deglaze the pan, scraping up any browned bits, and let it simmer for 2 minutes to reduce.

• 6

  Stir in the tomato puree and fresh spinach, simmering until the sauce thickens slightly and the spinach is wilted.

• 7

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and pink.

• 8

  Toss the cooked pasta into the sauce until well coated and serve immediately.