NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole grain spaghetti

4.5 oz chicken breast

1 tsp olive oil

2 cloves garlic

0.25 cup non-fat Greek yogurt

1 tbsp parmesan cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain spaghetti according to package directions until al dente.

• 2

  Carefully reserve 2 tablespoons of the starchy pasta cooking water before draining the noodles.

• 3

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

• 4

  Add the cubed chicken breast to the skillet, season with sea salt and black pepper, and sear until golden brown and cooked through.

• 5

  Reduce the skillet heat to low and add the minced garlic, sautéing for about 60 seconds until fragrant but not browned.

• 6

  Add the baby spinach to the pan and toss gently until the leaves are just wilted.

• 7

  Remove the skillet from the heat entirely to prevent the sauce from breaking.

• 8

  Whisk in the Greek yogurt, parmesan cheese, and reserved pasta water until a smooth, creamy sauce forms around the chicken and spinach.

• 9

  Add the cooked spaghetti to the skillet, tossing thoroughly to coat every strand in the garlic-parmesan sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately while warm.