NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat penne pasta

0.5 cup plain non-fat greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup reserved pasta water

PREPARATION

• 1

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

• 2

  Carefully reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  Season the chicken breast with half of the sea salt and black pepper.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken breast until golden brown and cooked through.

• 5

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 6

  Reduce the skillet heat to low and sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water until the texture is smooth.

• 8

  Add the cooked pasta and fresh baby spinach to the skillet, then pour in the yogurt mixture and toss gently until the spinach is wilted and the pasta is coated.

• 9

  Return the sliced chicken to the skillet, garnish with the remaining salt and pepper, and serve immediately.