NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 cup Plain Greek yogurt

0.25 cup Low-sodium chicken broth

1 tbsp Lemon juice

1 cup Baby spinach

1 tbsp Parmesan cheese

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 penne according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and set aside to rest, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 6

  Whisk together the Greek yogurt, chicken broth, and lemon juice in a small bowl, then pour into the skillet.

• 7

  Stir the sauce constantly for 2 minutes until slightly thickened, ensuring it does not reach a hard boil to prevent curdling.

• 8

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, tossing until the spinach is wilted and everything is coated in sauce.

• 9

  Season with the remaining salt and pepper, then garnish with fresh parsley and grated parmesan cheese before serving.