NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

2 cloves Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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 until al dente. Reserve 2 tablespoons of the pasta cooking water before draining.

• 2

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side until golden brown and cooked through. Remove from the pan and slice into thin strips.

• 4

  In the same skillet, reduce the heat to low and add the minced garlic, sautéing for about 30 seconds until fragrant but not browned.

• 5

  Whisk the Greek yogurt, parmesan cheese, and reserved pasta water into the skillet quickly to create a smooth, creamy sauce base.

• 6

  Add the fresh baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.

• 7

  Toss the cooked penne and sliced chicken into the skillet, stirring gently to coat every piece of pasta in the garlic sauce.

• 8

  Garnish with fresh parsley and the remaining salt and pepper before serving warm.