NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Whole wheat penne

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sauté for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice into strips.

• 5

  In the same skillet, add the minced garlic and baby spinach, sautéing for 1-2 minutes until the spinach is wilted.

• 6

  Reduce the heat to low and add the cooked whole wheat penne and sliced chicken back into the skillet.

• 7

  Stir in the Greek yogurt and grated parmesan cheese, tossing constantly until a creamy sauce coats the pasta.

• 8

  Remove from heat immediately to prevent the yogurt from curdling, garnish with fresh parsley, and serve.