NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

3 oz Shrimp

1 oz Whole wheat penne

0.25 cup Plain Greek yogurt

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Baby spinach

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast, seasoning with the sea salt and black pepper.

• 3

  Cook the chicken for 5 minutes until golden, then add the shrimp and minced garlic, sautéing for another 3 minutes until the shrimp are pink and opaque.

• 4

  Lower the heat to low and stir in the baby spinach until it just begins to wilt, then remove the skillet from the heat to prevent the sauce from breaking.

• 5

  In a small bowl, whisk together the plain Greek yogurt, reserved pasta water, and red pepper flakes until the mixture is smooth and creamy.

• 6

  Toss the cooked pasta into the skillet with the chicken and shrimp, pour over the yogurt sauce, and stir until every noodle is well-coated.

• 7

  Garnish the dish with grated parmesan cheese and fresh parsley before serving immediately.