NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken

1 oz whole wheat penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.25 cup tomato puree

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup yellow onion

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a small 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, finely dice the yellow onion and mince the garlic clove.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.

• 4

  Add the ground chicken to the skillet, breaking it up with a spatula. Season with sea salt, black pepper, and dried oregano. Cook until browned and no longer pink.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 6

  Pour in the tomato puree and lower the heat to a simmer. Stir in the fresh baby spinach and cook until just wilted.

• 7

  Remove the skillet from the heat. Stir in the non-fat Greek yogurt until the sauce is creamy and well-combined.

• 8

  Drain the pasta, reserving 1 tablespoon of pasta water. Add the pasta and reserved water to the skillet, tossing to coat the noodles in the sauce.

• 9

  Transfer to a plate and top with the grated parmesan cheese before serving.