NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz whole wheat pasta

0.5 tbsp olive oil

0.25 cup plain non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Boil the whole wheat pasta in salted water according to package directions until al dente, then drain and set aside.

• 2

  Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for a few minutes, and then slice it into thin strips.

• 5

  In the same skillet, reduce the heat to medium and sauté the minced garlic and chopped sun-dried tomatoes for about 1 minute until fragrant.

• 6

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

• 7

  Stir in the Greek yogurt and a tablespoon of pasta water if needed to create a smooth, creamy sauce.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until thoroughly coated and warm.