NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat penne pasta

4.5 oz chicken breast

1 tsp extra virgin olive oil

1 clove garlic

0.5 cup cherry tomatoes

0.25 cup tomato puree

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

2 tbsp nonfat Greek yogurt

1 tbsp fresh basil

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 the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to soften.

• 5

  Stir in the tomato puree and dried oregano, lowering the heat to a simmer for 3 minutes.

• 6

  Add the fresh spinach to the skillet and stir until just wilted.

• 7

  Remove the skillet from the heat. Stir in the Greek yogurt until the sauce is smooth and creamy.

• 8

  Toss the cooked pasta into the sauce until well coated. Garnish with freshly chopped basil before serving.