NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tsp extra virgin olive oil

2 clove garlic

2 tbsp plain Greek yogurt

1.5 tbsp parmesan cheese

1 cup baby spinach

0.25 cup chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a large 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, heat the olive oil in a large skillet over medium-high heat and season the chicken with sea salt, black pepper, and dried oregano.

• 3

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then pour in the chicken broth to deglaze the pan.

• 5

  Reduce the heat to low, then stir in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.

• 6

  Add the baby spinach to the sauce and stir until just wilted, then return the chicken and cooked pasta to the skillet.

• 7

  Toss everything together until the pasta is thoroughly coated in the velvety sauce and serve immediately.