NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 oz dry whole wheat penne pasta

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet to rest, then add the minced garlic to the same pan and sauté for 30 seconds until fragrant.

• 5

  Pour in the tomato puree and dried oregano, simmering for 3 minutes before stirring in the fresh baby spinach until it wilts.

• 6

  Turn off the heat and stir in the Greek yogurt until the sauce is creamy, then toss in the cooked pasta and remaining seasoning.

• 7

  Slice the golden chicken into strips and serve it over the warm, saucy pasta.