NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Whole wheat penne

1 tsp Olive oil

2 cloves Garlic

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions, reserving two tablespoons of pasta water before draining.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, approximately 6-8 minutes.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then stir in the fresh baby spinach until it just begins to wilt.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved warm pasta water to create a smooth sauce base.

• 6

  Lower the heat to low, add the cooked pasta to the skillet, and pour the yogurt mixture over the top, tossing everything together until the sauce is creamy and evenly coats the pasta.