NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne

1 tsp olive oil

2 cloves garlic

0.25 cup non-fat Greek yogurt

1 tbsp parmesan cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

  While pasta cooks, reserve 2 tablespoons of the starchy pasta water, then drain the rest.

• 3

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

• 4

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

• 5

  Remove chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 6

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 7

  Turn the heat to low and whisk in the Greek yogurt, parmesan cheese, and the reserved pasta water to create a smooth sauce.

• 8

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

• 9

  Fold the cooked pasta and sliced chicken back into the skillet, tossing well to coat everything in the creamy sauce.

• 10

  Garnish with fresh chopped parsley and serve immediately.