NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain penne pasta

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

2 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through, then remove and slice into strips.

• 4

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

• 5

  Add the fresh baby spinach to the skillet and cook until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, parmesan cheese, and chicken broth until smooth.

• 7

  Lower the heat to low and stir the yogurt mixture into the skillet with the garlic and spinach, being careful not to let it boil.

• 8

  Toss the cooked pasta and sliced chicken into the sauce until well-coated and heated through.