NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

3 oz Whole wheat penne pasta

0.25 cup Plain non-fat Greek yogurt

1 cup Fresh baby spinach

1.5 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.25 cup Low-sodium chicken broth

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  While pasta cooks, cut the chicken breast into 1-inch cubes and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, searing until golden and cooked through.

• 4

  Lower the heat to medium, add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then add the baby spinach and cook until just wilted.

• 6

  Remove the skillet from heat and stir in the Greek yogurt and grated parmesan cheese until a smooth, creamy sauce forms.

• 7

  Drain the pasta, reserving a splash of pasta water, and toss the noodles into the skillet with the creamy chicken mixture.

• 8

  Stir well to combine, adding a tablespoon of reserved pasta water if needed to reach your desired consistency, and serve immediately.