NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 clove garlic

1 cup baby spinach

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package instructions 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 sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and let it rest for 2 minutes before slicing into thin strips.

• 5

  In the same skillet, reduce the heat to low and add the minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk in the Greek yogurt, lemon juice, lemon zest, and the remaining salt and pepper to create a smooth, creamy sauce.

• 7

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is well coated.

• 8

  Garnish with freshly chopped parsley and serve warm.