NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

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

  Season the chicken breast with half of the sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.

• 3

  While the chicken rests, heat the olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant but not browned.

• 4

  Reserving 0.25 cup of the hot pasta water, whisk the Greek yogurt, parmesan cheese, and lemon juice into the skillet with the garlic.

• 5

  Gradually add the reserved pasta water to the skillet, whisking constantly until a smooth, velvety sauce forms.

• 6

  Fold in the fresh baby spinach and cooked pasta, tossing until the spinach is wilted and the pasta is thoroughly coated.

• 7

  Slice the grilled chicken into strips and serve on top of the creamy pasta, finishing with the remaining salt and pepper.